Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 152 +
Ingredients
57 large eggs 4275 g sugar, caster 2280 ml double cream 1425 g butter, cubed 190 g poppy seeds 57 lemons, zested 3230 g flour, plain 23¾ tsp baking powder 4¾ tsp salt 1900 g icing sugar 57 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 57 large eggs and 4275 g sugar, caster until pale and frothy (2 mins) Add 2280 ml double cream and whisk 2 mins Melt 1425 g butter, cubed in a small saucepan Add 190 g poppy seeds and 57 lemons, zested and set aside Sift 3230 g flour, plain, 23¾ tsp baking powder and 4¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1900 g icing sugar and 57 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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