Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 312 +
Ingredients
117 large eggs 8775 g sugar, caster 4680 ml double cream 2925 g butter, cubed 390 g poppy seeds 117 lemons, zested 6630 g flour, plain 48¾ tsp baking powder 9¾ tsp salt 3900 g icing sugar 117 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 117 large eggs and 8775 g sugar, caster until pale and frothy (2 mins) Add 4680 ml double cream and whisk 2 mins Melt 2925 g butter, cubed in a small saucepan Add 390 g poppy seeds and 117 lemons, zested and set aside Sift 6630 g flour, plain, 48¾ tsp baking powder and 9¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3900 g icing sugar and 117 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: