Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 548 +
Ingredients
205½ large eggs 15412½ g sugar, caster 8220 ml double cream 5137½ g butter, cubed 685 g poppy seeds 205½ lemons, zested 11645 g flour, plain 85⅝ tsp baking powder 17⅛ tsp salt 6850 g icing sugar 205½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 205½ large eggs and 15412½ g sugar, caster until pale and frothy (2 mins) Add 8220 ml double cream and whisk 2 mins Melt 5137½ g butter, cubed in a small saucepan Add 685 g poppy seeds and 205½ lemons, zested and set aside Sift 11645 g flour, plain, 85⅝ tsp baking powder and 17⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6850 g icing sugar and 205½ 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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