Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 488 +
Ingredients
183 large eggs 13725 g sugar, caster 7320 ml double cream 4575 g butter, cubed 610 g poppy seeds 183 lemons, zested 10370 g flour, plain 76¼ tsp baking powder 15¼ tsp salt 6100 g icing sugar 183 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 183 large eggs and 13725 g sugar, caster until pale and frothy (2 mins) Add 7320 ml double cream and whisk 2 mins Melt 4575 g butter, cubed in a small saucepan Add 610 g poppy seeds and 183 lemons, zested and set aside Sift 10370 g flour, plain, 76¼ tsp baking powder and 15¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6100 g icing sugar and 183 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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