Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 256 +
Ingredients
96 large eggs 7200 g sugar, caster 3840 ml double cream 2400 g butter, cubed 320 g poppy seeds 96 lemons, zested 5440 g flour, plain 40 tsp baking powder 8 tsp salt 3200 g icing sugar 96 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 96 large eggs and 7200 g sugar, caster until pale and frothy (2 mins) Add 3840 ml double cream and whisk 2 mins Melt 2400 g butter, cubed in a small saucepan Add 320 g poppy seeds and 96 lemons, zested and set aside Sift 5440 g flour, plain, 40 tsp baking powder and 8 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3200 g icing sugar and 96 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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