Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 896 +
Ingredients
336 large eggs 25200 g sugar, caster 13440 ml double cream 8400 g butter, cubed 1120 g poppy seeds 336 lemons, zested 19040 g flour, plain 140 tsp baking powder 28 tsp salt 11200 g icing sugar 336 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 336 large eggs and 25200 g sugar, caster until pale and frothy (2 mins) Add 13440 ml double cream and whisk 2 mins Melt 8400 g butter, cubed in a small saucepan Add 1120 g poppy seeds and 336 lemons, zested and set aside Sift 19040 g flour, plain, 140 tsp baking powder and 28 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11200 g icing sugar and 336 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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