Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 112 +
Ingredients
42 large eggs 3150 g sugar, caster 1680 ml double cream 1050 g butter, cubed 140 g poppy seeds 42 lemons, zested 2380 g flour, plain 17½ tsp baking powder 3½ tsp salt 1400 g icing sugar 42 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 42 large eggs and 3150 g sugar, caster until pale and frothy (2 mins) Add 1680 ml double cream and whisk 2 mins Melt 1050 g butter, cubed in a small saucepan Add 140 g poppy seeds and 42 lemons, zested and set aside Sift 2380 g flour, plain, 17½ tsp baking powder and 3½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1400 g icing sugar and 42 tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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