Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 216 +
Ingredients
81 large eggs 6075 g sugar, caster 3240 ml double cream 2025 g butter, cubed 270 g poppy seeds 81 lemons, zested 4590 g flour, plain 33¾ tsp baking powder 6¾ tsp salt 2700 g icing sugar 81 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 81 large eggs and 6075 g sugar, caster until pale and frothy (2 mins) Add 3240 ml double cream and whisk 2 mins Melt 2025 g butter, cubed in a small saucepan Add 270 g poppy seeds and 81 lemons, zested and set aside Sift 4590 g flour, plain, 33¾ tsp baking powder and 6¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2700 g icing sugar and 81 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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