Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 460 +
Ingredients
172½ large eggs 12937½ g sugar, caster 6900 ml double cream 4312½ g butter, cubed 575 g poppy seeds 172½ lemons, zested 9775 g flour, plain 71⅞ tsp baking powder 14⅜ tsp salt 5750 g icing sugar 172½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 172½ large eggs and 12937½ g sugar, caster until pale and frothy (2 mins) Add 6900 ml double cream and whisk 2 mins Melt 4312½ g butter, cubed in a small saucepan Add 575 g poppy seeds and 172½ lemons, zested and set aside Sift 9775 g flour, plain, 71⅞ tsp baking powder and 14⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5750 g icing sugar and 172½ 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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