Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 456 +
Ingredients
171 large eggs 12825 g sugar, caster 6840 ml double cream 4275 g butter, cubed 570 g poppy seeds 171 lemons, zested 9690 g flour, plain 71¼ tsp baking powder 14¼ tsp salt 5700 g icing sugar 171 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 171 large eggs and 12825 g sugar, caster until pale and frothy (2 mins) Add 6840 ml double cream and whisk 2 mins Melt 4275 g butter, cubed in a small saucepan Add 570 g poppy seeds and 171 lemons, zested and set aside Sift 9690 g flour, plain, 71¼ tsp baking powder and 14¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5700 g icing sugar and 171 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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