Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 556 +
Ingredients
208½ large eggs 15637½ g sugar, caster 8340 ml double cream 5212½ g butter, cubed 695 g poppy seeds 208½ lemons, zested 11815 g flour, plain 86⅞ tsp baking powder 17⅜ tsp salt 6950 g icing sugar 208½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 208½ large eggs and 15637½ g sugar, caster until pale and frothy (2 mins) Add 8340 ml double cream and whisk 2 mins Melt 5212½ g butter, cubed in a small saucepan Add 695 g poppy seeds and 208½ lemons, zested and set aside Sift 11815 g flour, plain, 86⅞ tsp baking powder and 17⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6950 g icing sugar and 208½ 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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