Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 444 +
Ingredients
166½ large eggs 12487½ g sugar, caster 6660 ml double cream 4162½ g butter, cubed 555 g poppy seeds 166½ lemons, zested 9435 g flour, plain 69⅜ tsp baking powder 13⅞ tsp salt 5550 g icing sugar 166½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 166½ large eggs and 12487½ g sugar, caster until pale and frothy (2 mins) Add 6660 ml double cream and whisk 2 mins Melt 4162½ g butter, cubed in a small saucepan Add 555 g poppy seeds and 166½ lemons, zested and set aside Sift 9435 g flour, plain, 69⅜ tsp baking powder and 13⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5550 g icing sugar and 166½ 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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