Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 44 +
Ingredients
16½ large eggs 1237½ g sugar, caster 660 ml double cream 412½ g butter, cubed 55 g poppy seeds 16½ lemons, zested 935 g flour, plain 6⅞ tsp baking powder 1⅜ tsp salt 550 g icing sugar 16½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 16½ large eggs and 1237½ g sugar, caster until pale and frothy (2 mins) Add 660 ml double cream and whisk 2 mins Melt 412½ g butter, cubed in a small saucepan Add 55 g poppy seeds and 16½ lemons, zested and set aside Sift 935 g flour, plain, 6⅞ tsp baking powder and 1⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 550 g icing sugar and 16½ 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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