Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 484 +
Ingredients
181½ large eggs 13612½ g sugar, caster 7260 ml double cream 4537½ g butter, cubed 605 g poppy seeds 181½ lemons, zested 10285 g flour, plain 75⅝ tsp baking powder 15⅛ tsp salt 6050 g icing sugar 181½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 181½ large eggs and 13612½ g sugar, caster until pale and frothy (2 mins) Add 7260 ml double cream and whisk 2 mins Melt 4537½ g butter, cubed in a small saucepan Add 605 g poppy seeds and 181½ lemons, zested and set aside Sift 10285 g flour, plain, 75⅝ tsp baking powder and 15⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6050 g icing sugar and 181½ 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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