Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 48 +
Ingredients
18 large eggs 1350 g sugar, caster 720 ml double cream 450 g butter, cubed 60 g poppy seeds 18 lemons, zested 1020 g flour, plain 7½ tsp baking powder 1½ tsp salt 600 g icing sugar 18 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 18 large eggs and 1350 g sugar, caster until pale and frothy (2 mins) Add 720 ml double cream and whisk 2 mins Melt 450 g butter, cubed in a small saucepan Add 60 g poppy seeds and 18 lemons, zested and set aside Sift 1020 g flour, plain, 7½ tsp baking powder and 1½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 600 g icing sugar and 18 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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