Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 496 +
Ingredients
186 large eggs 13950 g sugar, caster 7440 ml double cream 4650 g butter, cubed 620 g poppy seeds 186 lemons, zested 10540 g flour, plain 77½ tsp baking powder 15½ tsp salt 6200 g icing sugar 186 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 186 large eggs and 13950 g sugar, caster until pale and frothy (2 mins) Add 7440 ml double cream and whisk 2 mins Melt 4650 g butter, cubed in a small saucepan Add 620 g poppy seeds and 186 lemons, zested and set aside Sift 10540 g flour, plain, 77½ tsp baking powder and 15½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6200 g icing sugar and 186 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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