Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 560 +
Ingredients
210 large eggs 15750 g sugar, caster 8400 ml double cream 5250 g butter, cubed 700 g poppy seeds 210 lemons, zested 11900 g flour, plain 87½ tsp baking powder 17½ tsp salt 7000 g icing sugar 210 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 210 large eggs and 15750 g sugar, caster until pale and frothy (2 mins) Add 8400 ml double cream and whisk 2 mins Melt 5250 g butter, cubed in a small saucepan Add 700 g poppy seeds and 210 lemons, zested and set aside Sift 11900 g flour, plain, 87½ tsp baking powder and 17½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7000 g icing sugar and 210 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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