Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 576 +
Ingredients
216 large eggs 16200 g sugar, caster 8640 ml double cream 5400 g butter, cubed 720 g poppy seeds 216 lemons, zested 12240 g flour, plain 90 tsp baking powder 18 tsp salt 7200 g icing sugar 216 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 216 large eggs and 16200 g sugar, caster until pale and frothy (2 mins) Add 8640 ml double cream and whisk 2 mins Melt 5400 g butter, cubed in a small saucepan Add 720 g poppy seeds and 216 lemons, zested and set aside Sift 12240 g flour, plain, 90 tsp baking powder and 18 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7200 g icing sugar and 216 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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