Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 480 +
Ingredients
180 large eggs 13500 g sugar, caster 7200 ml double cream 4500 g butter, cubed 600 g poppy seeds 180 lemons, zested 10200 g flour, plain 75 tsp baking powder 15 tsp salt 6000 g icing sugar 180 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 180 large eggs and 13500 g sugar, caster until pale and frothy (2 mins) Add 7200 ml double cream and whisk 2 mins Melt 4500 g butter, cubed in a small saucepan Add 600 g poppy seeds and 180 lemons, zested and set aside Sift 10200 g flour, plain, 75 tsp baking powder and 15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6000 g icing sugar and 180 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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