Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 960 +
Ingredients
360 large eggs 27000 g sugar, caster 14400 ml double cream 9000 g butter, cubed 1200 g poppy seeds 360 lemons, zested 20400 g flour, plain 150 tsp baking powder 30 tsp salt 12000 g icing sugar 360 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 360 large eggs and 27000 g sugar, caster until pale and frothy (2 mins) Add 14400 ml double cream and whisk 2 mins Melt 9000 g butter, cubed in a small saucepan Add 1200 g poppy seeds and 360 lemons, zested and set aside Sift 20400 g flour, plain, 150 tsp baking powder and 30 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12000 g icing sugar and 360 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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