Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 572 +
Ingredients
214½ large eggs 16087½ g sugar, caster 8580 ml double cream 5362½ g butter, cubed 715 g poppy seeds 214½ lemons, zested 12155 g flour, plain 89⅜ tsp baking powder 17⅞ tsp salt 7150 g icing sugar 214½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 214½ large eggs and 16087½ g sugar, caster until pale and frothy (2 mins) Add 8580 ml double cream and whisk 2 mins Melt 5362½ g butter, cubed in a small saucepan Add 715 g poppy seeds and 214½ lemons, zested and set aside Sift 12155 g flour, plain, 89⅜ tsp baking powder and 17⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7150 g icing sugar and 214½ 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: