Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 144 +
Ingredients
54 large eggs 4050 g sugar, caster 2160 ml double cream 1350 g butter, cubed 180 g poppy seeds 54 lemons, zested 3060 g flour, plain 22½ tsp baking powder 4½ tsp salt 1800 g icing sugar 54 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 54 large eggs and 4050 g sugar, caster until pale and frothy (2 mins) Add 2160 ml double cream and whisk 2 mins Melt 1350 g butter, cubed in a small saucepan Add 180 g poppy seeds and 54 lemons, zested and set aside Sift 3060 g flour, plain, 22½ tsp baking powder and 4½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1800 g icing sugar and 54 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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