Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 600 +
Ingredients
225 large eggs 16875 g sugar, caster 9000 ml double cream 5625 g butter, cubed 750 g poppy seeds 225 lemons, zested 12750 g flour, plain 93¾ tsp baking powder 18¾ tsp salt 7500 g icing sugar 225 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 225 large eggs and 16875 g sugar, caster until pale and frothy (2 mins) Add 9000 ml double cream and whisk 2 mins Melt 5625 g butter, cubed in a small saucepan Add 750 g poppy seeds and 225 lemons, zested and set aside Sift 12750 g flour, plain, 93¾ tsp baking powder and 18¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7500 g icing sugar and 225 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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