Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 568 +
Ingredients
213 large eggs 15975 g sugar, caster 8520 ml double cream 5325 g butter, cubed 710 g poppy seeds 213 lemons, zested 12070 g flour, plain 88¾ tsp baking powder 17¾ tsp salt 7100 g icing sugar 213 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 213 large eggs and 15975 g sugar, caster until pale and frothy (2 mins) Add 8520 ml double cream and whisk 2 mins Melt 5325 g butter, cubed in a small saucepan Add 710 g poppy seeds and 213 lemons, zested and set aside Sift 12070 g flour, plain, 88¾ tsp baking powder and 17¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7100 g icing sugar and 213 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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