Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 36 +
Ingredients
13½ large eggs 1012½ g sugar, caster 540 ml double cream 337½ g butter, cubed 45 g poppy seeds 13½ lemons, zested 765 g flour, plain 5⅝ tsp baking powder 1⅛ tsp salt 450 g icing sugar 13½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 13½ large eggs and 1012½ g sugar, caster until pale and frothy (2 mins) Add 540 ml double cream and whisk 2 mins Melt 337½ g butter, cubed in a small saucepan Add 45 g poppy seeds and 13½ lemons, zested and set aside Sift 765 g flour, plain, 5⅝ tsp baking powder and 1⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 450 g icing sugar and 13½ 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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