Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 88 +
Ingredients
33 large eggs 2475 g sugar, caster 1320 ml double cream 825 g butter, cubed 110 g poppy seeds 33 lemons, zested 1870 g flour, plain 13¾ tsp baking powder 2¾ tsp salt 1100 g icing sugar 33 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 33 large eggs and 2475 g sugar, caster until pale and frothy (2 mins) Add 1320 ml double cream and whisk 2 mins Melt 825 g butter, cubed in a small saucepan Add 110 g poppy seeds and 33 lemons, zested and set aside Sift 1870 g flour, plain, 13¾ tsp baking powder and 2¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1100 g icing sugar and 33 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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