Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 424 +
Ingredients
159 large eggs 11925 g sugar, caster 6360 ml double cream 3975 g butter, cubed 530 g poppy seeds 159 lemons, zested 9010 g flour, plain 66¼ tsp baking powder 13¼ tsp salt 5300 g icing sugar 159 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 159 large eggs and 11925 g sugar, caster until pale and frothy (2 mins) Add 6360 ml double cream and whisk 2 mins Melt 3975 g butter, cubed in a small saucepan Add 530 g poppy seeds and 159 lemons, zested and set aside Sift 9010 g flour, plain, 66¼ tsp baking powder and 13¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5300 g icing sugar and 159 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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