Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 476 +
Ingredients
178½ large eggs 13387½ g sugar, caster 7140 ml double cream 4462½ g butter, cubed 595 g poppy seeds 178½ lemons, zested 10115 g flour, plain 74⅜ tsp baking powder 14⅞ tsp salt 5950 g icing sugar 178½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 178½ large eggs and 13387½ g sugar, caster until pale and frothy (2 mins) Add 7140 ml double cream and whisk 2 mins Melt 4462½ g butter, cubed in a small saucepan Add 595 g poppy seeds and 178½ lemons, zested and set aside Sift 10115 g flour, plain, 74⅜ tsp baking powder and 14⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5950 g icing sugar and 178½ 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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