Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 232 +
Ingredients
87 large eggs 6525 g sugar, caster 3480 ml double cream 2175 g butter, cubed 290 g poppy seeds 87 lemons, zested 4930 g flour, plain 36¼ tsp baking powder 7¼ tsp salt 2900 g icing sugar 87 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 87 large eggs and 6525 g sugar, caster until pale and frothy (2 mins) Add 3480 ml double cream and whisk 2 mins Melt 2175 g butter, cubed in a small saucepan Add 290 g poppy seeds and 87 lemons, zested and set aside Sift 4930 g flour, plain, 36¼ tsp baking powder and 7¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2900 g icing sugar and 87 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: