Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 420 +
Ingredients
157½ large eggs 11812½ g sugar, caster 6300 ml double cream 3937½ g butter, cubed 525 g poppy seeds 157½ lemons, zested 8925 g flour, plain 65⅝ tsp baking powder 13⅛ tsp salt 5250 g icing sugar 157½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 157½ large eggs and 11812½ g sugar, caster until pale and frothy (2 mins) Add 6300 ml double cream and whisk 2 mins Melt 3937½ g butter, cubed in a small saucepan Add 525 g poppy seeds and 157½ lemons, zested and set aside Sift 8925 g flour, plain, 65⅝ tsp baking powder and 13⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5250 g icing sugar and 157½ 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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