Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 552 +
Ingredients
207 large eggs 15525 g sugar, caster 8280 ml double cream 5175 g butter, cubed 690 g poppy seeds 207 lemons, zested 11730 g flour, plain 86¼ tsp baking powder 17¼ tsp salt 6900 g icing sugar 207 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 207 large eggs and 15525 g sugar, caster until pale and frothy (2 mins) Add 8280 ml double cream and whisk 2 mins Melt 5175 g butter, cubed in a small saucepan Add 690 g poppy seeds and 207 lemons, zested and set aside Sift 11730 g flour, plain, 86¼ tsp baking powder and 17¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6900 g icing sugar and 207 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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