Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 60 +
Ingredients
22½ large eggs 1687½ g sugar, caster 900 ml double cream 562½ g butter, cubed 75 g poppy seeds 22½ lemons, zested 1275 g flour, plain 9⅜ tsp baking powder 1⅞ tsp salt 750 g icing sugar 22½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 22½ large eggs and 1687½ g sugar, caster until pale and frothy (2 mins) Add 900 ml double cream and whisk 2 mins Melt 562½ g butter, cubed in a small saucepan Add 75 g poppy seeds and 22½ lemons, zested and set aside Sift 1275 g flour, plain, 9⅜ tsp baking powder and 1⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 750 g icing sugar and 22½ 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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