Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 428 +
Ingredients
160½ large eggs 12037½ g sugar, caster 6420 ml double cream 4012½ g butter, cubed 535 g poppy seeds 160½ lemons, zested 9095 g flour, plain 66⅞ tsp baking powder 13⅜ tsp salt 5350 g icing sugar 160½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 160½ large eggs and 12037½ g sugar, caster until pale and frothy (2 mins) Add 6420 ml double cream and whisk 2 mins Melt 4012½ g butter, cubed in a small saucepan Add 535 g poppy seeds and 160½ lemons, zested and set aside Sift 9095 g flour, plain, 66⅞ tsp baking powder and 13⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5350 g icing sugar and 160½ 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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