Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 792 +
Ingredients
297 large eggs 22275 g sugar, caster 11880 ml double cream 7425 g butter, cubed 990 g poppy seeds 297 lemons, zested 16830 g flour, plain 123¾ tsp baking powder 24¾ tsp salt 9900 g icing sugar 297 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 297 large eggs and 22275 g sugar, caster until pale and frothy (2 mins) Add 11880 ml double cream and whisk 2 mins Melt 7425 g butter, cubed in a small saucepan Add 990 g poppy seeds and 297 lemons, zested and set aside Sift 16830 g flour, plain, 123¾ tsp baking powder and 24¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9900 g icing sugar and 297 tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: