Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 520 +
Ingredients
195 large eggs 14625 g sugar, caster 7800 ml double cream 4875 g butter, cubed 650 g poppy seeds 195 lemons, zested 11050 g flour, plain 81¼ tsp baking powder 16¼ tsp salt 6500 g icing sugar 195 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 195 large eggs and 14625 g sugar, caster until pale and frothy (2 mins) Add 7800 ml double cream and whisk 2 mins Melt 4875 g butter, cubed in a small saucepan Add 650 g poppy seeds and 195 lemons, zested and set aside Sift 11050 g flour, plain, 81¼ tsp baking powder and 16¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6500 g icing sugar and 195 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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