Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 96 +
Ingredients
36 large eggs 2700 g sugar, caster 1440 ml double cream 900 g butter, cubed 120 g poppy seeds 36 lemons, zested 2040 g flour, plain 15 tsp baking powder 3 tsp salt 1200 g icing sugar 36 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 36 large eggs and 2700 g sugar, caster until pale and frothy (2 mins) Add 1440 ml double cream and whisk 2 mins Melt 900 g butter, cubed in a small saucepan Add 120 g poppy seeds and 36 lemons, zested and set aside Sift 2040 g flour, plain, 15 tsp baking powder and 3 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1200 g icing sugar and 36 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: