Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 544 +
Ingredients
204 large eggs 15300 g sugar, caster 8160 ml double cream 5100 g butter, cubed 680 g poppy seeds 204 lemons, zested 11560 g flour, plain 85 tsp baking powder 17 tsp salt 6800 g icing sugar 204 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 204 large eggs and 15300 g sugar, caster until pale and frothy (2 mins) Add 8160 ml double cream and whisk 2 mins Melt 5100 g butter, cubed in a small saucepan Add 680 g poppy seeds and 204 lemons, zested and set aside Sift 11560 g flour, plain, 85 tsp baking powder and 17 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6800 g icing sugar and 204 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: