Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 524 +
Ingredients
196½ large eggs 14737½ g sugar, caster 7860 ml double cream 4912½ g butter, cubed 655 g poppy seeds 196½ lemons, zested 11135 g flour, plain 81⅞ tsp baking powder 16⅜ tsp salt 6550 g icing sugar 196½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 196½ large eggs and 14737½ g sugar, caster until pale and frothy (2 mins) Add 7860 ml double cream and whisk 2 mins Melt 4912½ g butter, cubed in a small saucepan Add 655 g poppy seeds and 196½ lemons, zested and set aside Sift 11135 g flour, plain, 81⅞ tsp baking powder and 16⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6550 g icing sugar and 196½ 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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