Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1008 +
Ingredients
378 large eggs 28350 g sugar, caster 15120 ml double cream 9450 g butter, cubed 1260 g poppy seeds 378 lemons, zested 21420 g flour, plain 157½ tsp baking powder 31½ tsp salt 12600 g icing sugar 378 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 378 large eggs and 28350 g sugar, caster until pale and frothy (2 mins) Add 15120 ml double cream and whisk 2 mins Melt 9450 g butter, cubed in a small saucepan Add 1260 g poppy seeds and 378 lemons, zested and set aside Sift 21420 g flour, plain, 157½ tsp baking powder and 31½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12600 g icing sugar and 378 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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