Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 264 +
Ingredients
99 large eggs 7425 g sugar, caster 3960 ml double cream 2475 g butter, cubed 330 g poppy seeds 99 lemons, zested 5610 g flour, plain 41¼ tsp baking powder 8¼ tsp salt 3300 g icing sugar 99 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 99 large eggs and 7425 g sugar, caster until pale and frothy (2 mins) Add 3960 ml double cream and whisk 2 mins Melt 2475 g butter, cubed in a small saucepan Add 330 g poppy seeds and 99 lemons, zested and set aside Sift 5610 g flour, plain, 41¼ tsp baking powder and 8¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3300 g icing sugar and 99 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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