Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 120 +
Ingredients
45 large eggs 3375 g sugar, caster 1800 ml double cream 1125 g butter, cubed 150 g poppy seeds 45 lemons, zested 2550 g flour, plain 18¾ tsp baking powder 3¾ tsp salt 1500 g icing sugar 45 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 45 large eggs and 3375 g sugar, caster until pale and frothy (2 mins) Add 1800 ml double cream and whisk 2 mins Melt 1125 g butter, cubed in a small saucepan Add 150 g poppy seeds and 45 lemons, zested and set aside Sift 2550 g flour, plain, 18¾ tsp baking powder and 3¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1500 g icing sugar and 45 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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