Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 472 +
Ingredients
177 large eggs 13275 g sugar, caster 7080 ml double cream 4425 g butter, cubed 590 g poppy seeds 177 lemons, zested 10030 g flour, plain 73¾ tsp baking powder 14¾ tsp salt 5900 g icing sugar 177 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 177 large eggs and 13275 g sugar, caster until pale and frothy (2 mins) Add 7080 ml double cream and whisk 2 mins Melt 4425 g butter, cubed in a small saucepan Add 590 g poppy seeds and 177 lemons, zested and set aside Sift 10030 g flour, plain, 73¾ tsp baking powder and 14¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5900 g icing sugar and 177 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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