Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 768 +
Ingredients
288 large eggs 21600 g sugar, caster 11520 ml double cream 7200 g butter, cubed 960 g poppy seeds 288 lemons, zested 16320 g flour, plain 120 tsp baking powder 24 tsp salt 9600 g icing sugar 288 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 288 large eggs and 21600 g sugar, caster until pale and frothy (2 mins) Add 11520 ml double cream and whisk 2 mins Melt 7200 g butter, cubed in a small saucepan Add 960 g poppy seeds and 288 lemons, zested and set aside Sift 16320 g flour, plain, 120 tsp baking powder and 24 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9600 g icing sugar and 288 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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