Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 224 +
Ingredients
84 large eggs 6300 g sugar, caster 3360 ml double cream 2100 g butter, cubed 280 g poppy seeds 84 lemons, zested 4760 g flour, plain 35 tsp baking powder 7 tsp salt 2800 g icing sugar 84 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 84 large eggs and 6300 g sugar, caster until pale and frothy (2 mins) Add 3360 ml double cream and whisk 2 mins Melt 2100 g butter, cubed in a small saucepan Add 280 g poppy seeds and 84 lemons, zested and set aside Sift 4760 g flour, plain, 35 tsp baking powder and 7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2800 g icing sugar and 84 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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