Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1004 +
Ingredients
376½ large eggs 28237½ g sugar, caster 15060 ml double cream 9412½ g butter, cubed 1255 g poppy seeds 376½ lemons, zested 21335 g flour, plain 156⅞ tsp baking powder 31⅜ tsp salt 12550 g icing sugar 376½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 376½ large eggs and 28237½ g sugar, caster until pale and frothy (2 mins) Add 15060 ml double cream and whisk 2 mins Melt 9412½ g butter, cubed in a small saucepan Add 1255 g poppy seeds and 376½ lemons, zested and set aside Sift 21335 g flour, plain, 156⅞ tsp baking powder and 31⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12550 g icing sugar and 376½ 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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