Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 32 +
Ingredients
12 large eggs 900 g sugar, caster 480 ml double cream 300 g butter, cubed 40 g poppy seeds 12 lemons, zested 680 g flour, plain 5 tsp baking powder 1 tsp salt 400 g icing sugar 12 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 12 large eggs and 900 g sugar, caster until pale and frothy (2 mins) Add 480 ml double cream and whisk 2 mins Melt 300 g butter, cubed in a small saucepan Add 40 g poppy seeds and 12 lemons, zested and set aside Sift 680 g flour, plain, 5 tsp baking powder and 1 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 400 g icing sugar and 12 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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