Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 72 +
Ingredients
27 large eggs 2025 g sugar, caster 1080 ml double cream 675 g butter, cubed 90 g poppy seeds 27 lemons, zested 1530 g flour, plain 11¼ tsp baking powder 2¼ tsp salt 900 g icing sugar 27 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 27 large eggs and 2025 g sugar, caster until pale and frothy (2 mins) Add 1080 ml double cream and whisk 2 mins Melt 675 g butter, cubed in a small saucepan Add 90 g poppy seeds and 27 lemons, zested and set aside Sift 1530 g flour, plain, 11¼ tsp baking powder and 2¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 900 g icing sugar and 27 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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