Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 500 +
Ingredients
187½ large eggs 14062½ g sugar, caster 7500 ml double cream 4687½ g butter, cubed 625 g poppy seeds 187½ lemons, zested 10625 g flour, plain 78⅛ tsp baking powder 15⅝ tsp salt 6250 g icing sugar 187½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 187½ large eggs and 14062½ g sugar, caster until pale and frothy (2 mins) Add 7500 ml double cream and whisk 2 mins Melt 4687½ g butter, cubed in a small saucepan Add 625 g poppy seeds and 187½ lemons, zested and set aside Sift 10625 g flour, plain, 78⅛ tsp baking powder and 15⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6250 g icing sugar and 187½ 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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