Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 288 +
Ingredients
108 large eggs 8100 g sugar, caster 4320 ml double cream 2700 g butter, cubed 360 g poppy seeds 108 lemons, zested 6120 g flour, plain 45 tsp baking powder 9 tsp salt 3600 g icing sugar 108 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 108 large eggs and 8100 g sugar, caster until pale and frothy (2 mins) Add 4320 ml double cream and whisk 2 mins Melt 2700 g butter, cubed in a small saucepan Add 360 g poppy seeds and 108 lemons, zested and set aside Sift 6120 g flour, plain, 45 tsp baking powder and 9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3600 g icing sugar and 108 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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