Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 528 +
Ingredients
198 large eggs 14850 g sugar, caster 7920 ml double cream 4950 g butter, cubed 660 g poppy seeds 198 lemons, zested 11220 g flour, plain 82½ tsp baking powder 16½ tsp salt 6600 g icing sugar 198 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 198 large eggs and 14850 g sugar, caster until pale and frothy (2 mins) Add 7920 ml double cream and whisk 2 mins Melt 4950 g butter, cubed in a small saucepan Add 660 g poppy seeds and 198 lemons, zested and set aside Sift 11220 g flour, plain, 82½ tsp baking powder and 16½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6600 g icing sugar and 198 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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