Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 336 +
Ingredients
126 large eggs 9450 g sugar, caster 5040 ml double cream 3150 g butter, cubed 420 g poppy seeds 126 lemons, zested 7140 g flour, plain 52½ tsp baking powder 10½ tsp salt 4200 g icing sugar 126 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 126 large eggs and 9450 g sugar, caster until pale and frothy (2 mins) Add 5040 ml double cream and whisk 2 mins Melt 3150 g butter, cubed in a small saucepan Add 420 g poppy seeds and 126 lemons, zested and set aside Sift 7140 g flour, plain, 52½ tsp baking powder and 10½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4200 g icing sugar and 126 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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