Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 440 +
Ingredients
165 large eggs 12375 g sugar, caster 6600 ml double cream 4125 g butter, cubed 550 g poppy seeds 165 lemons, zested 9350 g flour, plain 68¾ tsp baking powder 13¾ tsp salt 5500 g icing sugar 165 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 165 large eggs and 12375 g sugar, caster until pale and frothy (2 mins) Add 6600 ml double cream and whisk 2 mins Melt 4125 g butter, cubed in a small saucepan Add 550 g poppy seeds and 165 lemons, zested and set aside Sift 9350 g flour, plain, 68¾ tsp baking powder and 13¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5500 g icing sugar and 165 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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