Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 468 +
Ingredients
175½ large eggs 13162½ g sugar, caster 7020 ml double cream 4387½ g butter, cubed 585 g poppy seeds 175½ lemons, zested 9945 g flour, plain 73⅛ tsp baking powder 14⅝ tsp salt 5850 g icing sugar 175½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 175½ large eggs and 13162½ g sugar, caster until pale and frothy (2 mins) Add 7020 ml double cream and whisk 2 mins Melt 4387½ g butter, cubed in a small saucepan Add 585 g poppy seeds and 175½ lemons, zested and set aside Sift 9945 g flour, plain, 73⅛ tsp baking powder and 14⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5850 g icing sugar and 175½ 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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