Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 412 +
Ingredients
154½ large eggs 11587½ g sugar, caster 6180 ml double cream 3862½ g butter, cubed 515 g poppy seeds 154½ lemons, zested 8755 g flour, plain 64⅜ tsp baking powder 12⅞ tsp salt 5150 g icing sugar 154½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 154½ large eggs and 11587½ g sugar, caster until pale and frothy (2 mins) Add 6180 ml double cream and whisk 2 mins Melt 3862½ g butter, cubed in a small saucepan Add 515 g poppy seeds and 154½ lemons, zested and set aside Sift 8755 g flour, plain, 64⅜ tsp baking powder and 12⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5150 g icing sugar and 154½ 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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