Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 76 +
Ingredients
28½ large eggs 2137½ g sugar, caster 1140 ml double cream 712½ g butter, cubed 95 g poppy seeds 28½ lemons, zested 1615 g flour, plain 11⅞ tsp baking powder 2⅜ tsp salt 950 g icing sugar 28½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 28½ large eggs and 2137½ g sugar, caster until pale and frothy (2 mins) Add 1140 ml double cream and whisk 2 mins Melt 712½ g butter, cubed in a small saucepan Add 95 g poppy seeds and 28½ lemons, zested and set aside Sift 1615 g flour, plain, 11⅞ tsp baking powder and 2⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 950 g icing sugar and 28½ 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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