Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 128 +
Ingredients
48 large eggs 3600 g sugar, caster 1920 ml double cream 1200 g butter, cubed 160 g poppy seeds 48 lemons, zested 2720 g flour, plain 20 tsp baking powder 4 tsp salt 1600 g icing sugar 48 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 48 large eggs and 3600 g sugar, caster until pale and frothy (2 mins) Add 1920 ml double cream and whisk 2 mins Melt 1200 g butter, cubed in a small saucepan Add 160 g poppy seeds and 48 lemons, zested and set aside Sift 2720 g flour, plain, 20 tsp baking powder and 4 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1600 g icing sugar and 48 tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: