Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 408 +
Ingredients
153 large eggs 11475 g sugar, caster 6120 ml double cream 3825 g butter, cubed 510 g poppy seeds 153 lemons, zested 8670 g flour, plain 63¾ tsp baking powder 12¾ tsp salt 5100 g icing sugar 153 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 153 large eggs and 11475 g sugar, caster until pale and frothy (2 mins) Add 6120 ml double cream and whisk 2 mins Melt 3825 g butter, cubed in a small saucepan Add 510 g poppy seeds and 153 lemons, zested and set aside Sift 8670 g flour, plain, 63¾ tsp baking powder and 12¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5100 g icing sugar and 153 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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