Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 516 +
Ingredients
193½ large eggs 14512½ g sugar, caster 7740 ml double cream 4837½ g butter, cubed 645 g poppy seeds 193½ lemons, zested 10965 g flour, plain 80⅝ tsp baking powder 16⅛ tsp salt 6450 g icing sugar 193½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 193½ large eggs and 14512½ g sugar, caster until pale and frothy (2 mins) Add 7740 ml double cream and whisk 2 mins Melt 4837½ g butter, cubed in a small saucepan Add 645 g poppy seeds and 193½ lemons, zested and set aside Sift 10965 g flour, plain, 80⅝ tsp baking powder and 16⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6450 g icing sugar and 193½ 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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