Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 56 +
Ingredients
21 large eggs 1575 g sugar, caster 840 ml double cream 525 g butter, cubed 70 g poppy seeds 21 lemons, zested 1190 g flour, plain 8¾ tsp baking powder 1¾ tsp salt 700 g icing sugar 21 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 21 large eggs and 1575 g sugar, caster until pale and frothy (2 mins) Add 840 ml double cream and whisk 2 mins Melt 525 g butter, cubed in a small saucepan Add 70 g poppy seeds and 21 lemons, zested and set aside Sift 1190 g flour, plain, 8¾ tsp baking powder and 1¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 700 g icing sugar and 21 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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