Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 800 +
Ingredients
300 large eggs 22500 g sugar, caster 12000 ml double cream 7500 g butter, cubed 1000 g poppy seeds 300 lemons, zested 17000 g flour, plain 125 tsp baking powder 25 tsp salt 10000 g icing sugar 300 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 300 large eggs and 22500 g sugar, caster until pale and frothy (2 mins) Add 12000 ml double cream and whisk 2 mins Melt 7500 g butter, cubed in a small saucepan Add 1000 g poppy seeds and 300 lemons, zested and set aside Sift 17000 g flour, plain, 125 tsp baking powder and 25 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10000 g icing sugar and 300 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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