Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 640 +
Ingredients
240 large eggs 18000 g sugar, caster 9600 ml double cream 6000 g butter, cubed 800 g poppy seeds 240 lemons, zested 13600 g flour, plain 100 tsp baking powder 20 tsp salt 8000 g icing sugar 240 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 240 large eggs and 18000 g sugar, caster until pale and frothy (2 mins) Add 9600 ml double cream and whisk 2 mins Melt 6000 g butter, cubed in a small saucepan Add 800 g poppy seeds and 240 lemons, zested and set aside Sift 13600 g flour, plain, 100 tsp baking powder and 20 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8000 g icing sugar and 240 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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