Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 512 +
Ingredients
192 large eggs 14400 g sugar, caster 7680 ml double cream 4800 g butter, cubed 640 g poppy seeds 192 lemons, zested 10880 g flour, plain 80 tsp baking powder 16 tsp salt 6400 g icing sugar 192 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 192 large eggs and 14400 g sugar, caster until pale and frothy (2 mins) Add 7680 ml double cream and whisk 2 mins Melt 4800 g butter, cubed in a small saucepan Add 640 g poppy seeds and 192 lemons, zested and set aside Sift 10880 g flour, plain, 80 tsp baking powder and 16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6400 g icing sugar and 192 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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