Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 504 +
Ingredients
189 large eggs 14175 g sugar, caster 7560 ml double cream 4725 g butter, cubed 630 g poppy seeds 189 lemons, zested 10710 g flour, plain 78¾ tsp baking powder 15¾ tsp salt 6300 g icing sugar 189 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 189 large eggs and 14175 g sugar, caster until pale and frothy (2 mins) Add 7560 ml double cream and whisk 2 mins Melt 4725 g butter, cubed in a small saucepan Add 630 g poppy seeds and 189 lemons, zested and set aside Sift 10710 g flour, plain, 78¾ tsp baking powder and 15¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6300 g icing sugar and 189 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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