Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 464 +
Ingredients
174 large eggs 13050 g sugar, caster 6960 ml double cream 4350 g butter, cubed 580 g poppy seeds 174 lemons, zested 9860 g flour, plain 72½ tsp baking powder 14½ tsp salt 5800 g icing sugar 174 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 174 large eggs and 13050 g sugar, caster until pale and frothy (2 mins) Add 6960 ml double cream and whisk 2 mins Melt 4350 g butter, cubed in a small saucepan Add 580 g poppy seeds and 174 lemons, zested and set aside Sift 9860 g flour, plain, 72½ tsp baking powder and 14½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5800 g icing sugar and 174 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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