Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 40 +
Ingredients
15 large eggs 1125 g sugar, caster 600 ml double cream 375 g butter, cubed 50 g poppy seeds 15 lemons, zested 850 g flour, plain 6¼ tsp baking powder 1¼ tsp salt 500 g icing sugar 15 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 15 large eggs and 1125 g sugar, caster until pale and frothy (2 mins) Add 600 ml double cream and whisk 2 mins Melt 375 g butter, cubed in a small saucepan Add 50 g poppy seeds and 15 lemons, zested and set aside Sift 850 g flour, plain, 6¼ tsp baking powder and 1¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 500 g icing sugar and 15 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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