Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 532 +
Ingredients
199½ large eggs 14962½ g sugar, caster 7980 ml double cream 4987½ g butter, cubed 665 g poppy seeds 199½ lemons, zested 11305 g flour, plain 83⅛ tsp baking powder 16⅝ tsp salt 6650 g icing sugar 199½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 199½ large eggs and 14962½ g sugar, caster until pale and frothy (2 mins) Add 7980 ml double cream and whisk 2 mins Melt 4987½ g butter, cubed in a small saucepan Add 665 g poppy seeds and 199½ lemons, zested and set aside Sift 11305 g flour, plain, 83⅛ tsp baking powder and 16⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6650 g icing sugar and 199½ 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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