Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 448 +
Ingredients
168 large eggs 12600 g sugar, caster 6720 ml double cream 4200 g butter, cubed 560 g poppy seeds 168 lemons, zested 9520 g flour, plain 70 tsp baking powder 14 tsp salt 5600 g icing sugar 168 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 168 large eggs and 12600 g sugar, caster until pale and frothy (2 mins) Add 6720 ml double cream and whisk 2 mins Melt 4200 g butter, cubed in a small saucepan Add 560 g poppy seeds and 168 lemons, zested and set aside Sift 9520 g flour, plain, 70 tsp baking powder and 14 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5600 g icing sugar and 168 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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