Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 136 +
Ingredients
51 large eggs 3825 g sugar, caster 2040 ml double cream 1275 g butter, cubed 170 g poppy seeds 51 lemons, zested 2890 g flour, plain 21¼ tsp baking powder 4¼ tsp salt 1700 g icing sugar 51 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 51 large eggs and 3825 g sugar, caster until pale and frothy (2 mins) Add 2040 ml double cream and whisk 2 mins Melt 1275 g butter, cubed in a small saucepan Add 170 g poppy seeds and 51 lemons, zested and set aside Sift 2890 g flour, plain, 21¼ tsp baking powder and 4¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1700 g icing sugar and 51 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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