Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 508 +
Ingredients
190½ large eggs 14287½ g sugar, caster 7620 ml double cream 4762½ g butter, cubed 635 g poppy seeds 190½ lemons, zested 10795 g flour, plain 79⅜ tsp baking powder 15⅞ tsp salt 6350 g icing sugar 190½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 190½ large eggs and 14287½ g sugar, caster until pale and frothy (2 mins) Add 7620 ml double cream and whisk 2 mins Melt 4762½ g butter, cubed in a small saucepan Add 635 g poppy seeds and 190½ lemons, zested and set aside Sift 10795 g flour, plain, 79⅜ tsp baking powder and 15⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6350 g icing sugar and 190½ 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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