Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 864 +
Ingredients
324 large eggs 24300 g sugar, caster 12960 ml double cream 8100 g butter, cubed 1080 g poppy seeds 324 lemons, zested 18360 g flour, plain 135 tsp baking powder 27 tsp salt 10800 g icing sugar 324 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 324 large eggs and 24300 g sugar, caster until pale and frothy (2 mins) Add 12960 ml double cream and whisk 2 mins Melt 8100 g butter, cubed in a small saucepan Add 1080 g poppy seeds and 324 lemons, zested and set aside Sift 18360 g flour, plain, 135 tsp baking powder and 27 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10800 g icing sugar and 324 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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