Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 168 +
Ingredients
63 large eggs 4725 g sugar, caster 2520 ml double cream 1575 g butter, cubed 210 g poppy seeds 63 lemons, zested 3570 g flour, plain 26¼ tsp baking powder 5¼ tsp salt 2100 g icing sugar 63 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 63 large eggs and 4725 g sugar, caster until pale and frothy (2 mins) Add 2520 ml double cream and whisk 2 mins Melt 1575 g butter, cubed in a small saucepan Add 210 g poppy seeds and 63 lemons, zested and set aside Sift 3570 g flour, plain, 26¼ tsp baking powder and 5¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2100 g icing sugar and 63 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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