Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 492 +
Ingredients
184½ large eggs 13837½ g sugar, caster 7380 ml double cream 4612½ g butter, cubed 615 g poppy seeds 184½ lemons, zested 10455 g flour, plain 76⅞ tsp baking powder 15⅜ tsp salt 6150 g icing sugar 184½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 184½ large eggs and 13837½ g sugar, caster until pale and frothy (2 mins) Add 7380 ml double cream and whisk 2 mins Melt 4612½ g butter, cubed in a small saucepan Add 615 g poppy seeds and 184½ lemons, zested and set aside Sift 10455 g flour, plain, 76⅞ tsp baking powder and 15⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6150 g icing sugar and 184½ 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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