Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 536 +
Ingredients
201 large eggs 15075 g sugar, caster 8040 ml double cream 5025 g butter, cubed 670 g poppy seeds 201 lemons, zested 11390 g flour, plain 83¾ tsp baking powder 16¾ tsp salt 6700 g icing sugar 201 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 201 large eggs and 15075 g sugar, caster until pale and frothy (2 mins) Add 8040 ml double cream and whisk 2 mins Melt 5025 g butter, cubed in a small saucepan Add 670 g poppy seeds and 201 lemons, zested and set aside Sift 11390 g flour, plain, 83¾ tsp baking powder and 16¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6700 g icing sugar and 201 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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