Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 208 +
Ingredients
78 large eggs 5850 g sugar, caster 3120 ml double cream 1950 g butter, cubed 260 g poppy seeds 78 lemons, zested 4420 g flour, plain 32½ tsp baking powder 6½ tsp salt 2600 g icing sugar 78 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 78 large eggs and 5850 g sugar, caster until pale and frothy (2 mins) Add 3120 ml double cream and whisk 2 mins Melt 1950 g butter, cubed in a small saucepan Add 260 g poppy seeds and 78 lemons, zested and set aside Sift 4420 g flour, plain, 32½ tsp baking powder and 6½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2600 g icing sugar and 78 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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