Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 584 +
Ingredients
219 large eggs 16425 g sugar, caster 8760 ml double cream 5475 g butter, cubed 730 g poppy seeds 219 lemons, zested 12410 g flour, plain 91¼ tsp baking powder 18¼ tsp salt 7300 g icing sugar 219 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 219 large eggs and 16425 g sugar, caster until pale and frothy (2 mins) Add 8760 ml double cream and whisk 2 mins Melt 5475 g butter, cubed in a small saucepan Add 730 g poppy seeds and 219 lemons, zested and set aside Sift 12410 g flour, plain, 91¼ tsp baking powder and 18¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7300 g icing sugar and 219 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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