Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 432 +
Ingredients
162 large eggs 12150 g sugar, caster 6480 ml double cream 4050 g butter, cubed 540 g poppy seeds 162 lemons, zested 9180 g flour, plain 67½ tsp baking powder 13½ tsp salt 5400 g icing sugar 162 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 162 large eggs and 12150 g sugar, caster until pale and frothy (2 mins) Add 6480 ml double cream and whisk 2 mins Melt 4050 g butter, cubed in a small saucepan Add 540 g poppy seeds and 162 lemons, zested and set aside Sift 9180 g flour, plain, 67½ tsp baking powder and 13½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5400 g icing sugar and 162 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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