Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 52 +
Ingredients
19½ large eggs 1462½ g sugar, caster 780 ml double cream 487½ g butter, cubed 65 g poppy seeds 19½ lemons, zested 1105 g flour, plain 8⅛ tsp baking powder 1⅝ tsp salt 650 g icing sugar 19½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 19½ large eggs and 1462½ g sugar, caster until pale and frothy (2 mins) Add 780 ml double cream and whisk 2 mins Melt 487½ g butter, cubed in a small saucepan Add 65 g poppy seeds and 19½ lemons, zested and set aside Sift 1105 g flour, plain, 8⅛ tsp baking powder and 1⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 650 g icing sugar and 19½ 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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