Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 540 +
Ingredients
202½ large eggs 15187½ g sugar, caster 8100 ml double cream 5062½ g butter, cubed 675 g poppy seeds 202½ lemons, zested 11475 g flour, plain 84⅜ tsp baking powder 16⅞ tsp salt 6750 g icing sugar 202½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 202½ large eggs and 15187½ g sugar, caster until pale and frothy (2 mins) Add 8100 ml double cream and whisk 2 mins Melt 5062½ g butter, cubed in a small saucepan Add 675 g poppy seeds and 202½ lemons, zested and set aside Sift 11475 g flour, plain, 84⅜ tsp baking powder and 16⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6750 g icing sugar and 202½ 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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