Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 184 +
Ingredients
69 large eggs 5175 g sugar, caster 2760 ml double cream 1725 g butter, cubed 230 g poppy seeds 69 lemons, zested 3910 g flour, plain 28¾ tsp baking powder 5¾ tsp salt 2300 g icing sugar 69 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 69 large eggs and 5175 g sugar, caster until pale and frothy (2 mins) Add 2760 ml double cream and whisk 2 mins Melt 1725 g butter, cubed in a small saucepan Add 230 g poppy seeds and 69 lemons, zested and set aside Sift 3910 g flour, plain, 28¾ tsp baking powder and 5¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2300 g icing sugar and 69 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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