Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 564 +
Ingredients
211½ large eggs 15862½ g sugar, caster 8460 ml double cream 5287½ g butter, cubed 705 g poppy seeds 211½ lemons, zested 11985 g flour, plain 88⅛ tsp baking powder 17⅝ tsp salt 7050 g icing sugar 211½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 211½ large eggs and 15862½ g sugar, caster until pale and frothy (2 mins) Add 8460 ml double cream and whisk 2 mins Melt 5287½ g butter, cubed in a small saucepan Add 705 g poppy seeds and 211½ lemons, zested and set aside Sift 11985 g flour, plain, 88⅛ tsp baking powder and 17⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7050 g icing sugar and 211½ 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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