Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 720 +
Ingredients
270 large eggs 20250 g sugar, caster 10800 ml double cream 6750 g butter, cubed 900 g poppy seeds 270 lemons, zested 15300 g flour, plain 112½ tsp baking powder 22½ tsp salt 9000 g icing sugar 270 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 270 large eggs and 20250 g sugar, caster until pale and frothy (2 mins) Add 10800 ml double cream and whisk 2 mins Melt 6750 g butter, cubed in a small saucepan Add 900 g poppy seeds and 270 lemons, zested and set aside Sift 15300 g flour, plain, 112½ tsp baking powder and 22½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9000 g icing sugar and 270 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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