Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 452 +
Ingredients
169½ large eggs 12712½ g sugar, caster 6780 ml double cream 4237½ g butter, cubed 565 g poppy seeds 169½ lemons, zested 9605 g flour, plain 70⅝ tsp baking powder 14⅛ tsp salt 5650 g icing sugar 169½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 169½ large eggs and 12712½ g sugar, caster until pale and frothy (2 mins) Add 6780 ml double cream and whisk 2 mins Melt 4237½ g butter, cubed in a small saucepan Add 565 g poppy seeds and 169½ lemons, zested and set aside Sift 9605 g flour, plain, 70⅝ tsp baking powder and 14⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5650 g icing sugar and 169½ 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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