Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 68 +
Ingredients
25½ large eggs 1912½ g sugar, caster 1020 ml double cream 637½ g butter, cubed 85 g poppy seeds 25½ lemons, zested 1445 g flour, plain 10⅝ tsp baking powder 2⅛ tsp salt 850 g icing sugar 25½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 25½ large eggs and 1912½ g sugar, caster until pale and frothy (2 mins) Add 1020 ml double cream and whisk 2 mins Melt 637½ g butter, cubed in a small saucepan Add 85 g poppy seeds and 25½ lemons, zested and set aside Sift 1445 g flour, plain, 10⅝ tsp baking powder and 2⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 850 g icing sugar and 25½ 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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