Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 384 +
Ingredients
144 large eggs 10800 g sugar, caster 5760 ml double cream 3600 g butter, cubed 480 g poppy seeds 144 lemons, zested 8160 g flour, plain 60 tsp baking powder 12 tsp salt 4800 g icing sugar 144 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 144 large eggs and 10800 g sugar, caster until pale and frothy (2 mins) Add 5760 ml double cream and whisk 2 mins Melt 3600 g butter, cubed in a small saucepan Add 480 g poppy seeds and 144 lemons, zested and set aside Sift 8160 g flour, plain, 60 tsp baking powder and 12 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4800 g icing sugar and 144 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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