Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1000 +
Ingredients
375 large eggs 28125 g sugar, caster 15000 ml double cream 9375 g butter, cubed 1250 g poppy seeds 375 lemons, zested 21250 g flour, plain 156¼ tsp baking powder 31¼ tsp salt 12500 g icing sugar 375 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 375 large eggs and 28125 g sugar, caster until pale and frothy (2 mins) Add 15000 ml double cream and whisk 2 mins Melt 9375 g butter, cubed in a small saucepan Add 1250 g poppy seeds and 375 lemons, zested and set aside Sift 21250 g flour, plain, 156¼ tsp baking powder and 31¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12500 g icing sugar and 375 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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