Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1012 +
Ingredients
379½ large eggs 28462½ g sugar, caster 15180 ml double cream 9487½ g butter, cubed 1265 g poppy seeds 379½ lemons, zested 21505 g flour, plain 158⅛ tsp baking powder 31⅝ tsp salt 12650 g icing sugar 379½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 379½ large eggs and 28462½ g sugar, caster until pale and frothy (2 mins) Add 15180 ml double cream and whisk 2 mins Melt 9487½ g butter, cubed in a small saucepan Add 1265 g poppy seeds and 379½ lemons, zested and set aside Sift 21505 g flour, plain, 158⅛ tsp baking powder and 31⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12650 g icing sugar and 379½ 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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