Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 80 +
Ingredients
30 large eggs 2250 g sugar, caster 1200 ml double cream 750 g butter, cubed 100 g poppy seeds 30 lemons, zested 1700 g flour, plain 12½ tsp baking powder 2½ tsp salt 1000 g icing sugar 30 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 30 large eggs and 2250 g sugar, caster until pale and frothy (2 mins) Add 1200 ml double cream and whisk 2 mins Melt 750 g butter, cubed in a small saucepan Add 100 g poppy seeds and 30 lemons, zested and set aside Sift 1700 g flour, plain, 12½ tsp baking powder and 2½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1000 g icing sugar and 30 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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