Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1016 +
Ingredients
381 large eggs 28575 g sugar, caster 15240 ml double cream 9525 g butter, cubed 1270 g poppy seeds 381 lemons, zested 21590 g flour, plain 158¾ tsp baking powder 31¾ tsp salt 12700 g icing sugar 381 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 381 large eggs and 28575 g sugar, caster until pale and frothy (2 mins) Add 15240 ml double cream and whisk 2 mins Melt 9525 g butter, cubed in a small saucepan Add 1270 g poppy seeds and 381 lemons, zested and set aside Sift 21590 g flour, plain, 158¾ tsp baking powder and 31¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12700 g icing sugar and 381 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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