Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 176 +
Ingredients
66 large eggs 4950 g sugar, caster 2640 ml double cream 1650 g butter, cubed 220 g poppy seeds 66 lemons, zested 3740 g flour, plain 27½ tsp baking powder 5½ tsp salt 2200 g icing sugar 66 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 66 large eggs and 4950 g sugar, caster until pale and frothy (2 mins) Add 2640 ml double cream and whisk 2 mins Melt 1650 g butter, cubed in a small saucepan Add 220 g poppy seeds and 66 lemons, zested and set aside Sift 3740 g flour, plain, 27½ tsp baking powder and 5½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2200 g icing sugar and 66 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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