Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 160 +
Ingredients
60 large eggs 4500 g sugar, caster 2400 ml double cream 1500 g butter, cubed 200 g poppy seeds 60 lemons, zested 3400 g flour, plain 25 tsp baking powder 5 tsp salt 2000 g icing sugar 60 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 60 large eggs and 4500 g sugar, caster until pale and frothy (2 mins) Add 2400 ml double cream and whisk 2 mins Melt 1500 g butter, cubed in a small saucepan Add 200 g poppy seeds and 60 lemons, zested and set aside Sift 3400 g flour, plain, 25 tsp baking powder and 5 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2000 g icing sugar and 60 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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