Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 592 +
Ingredients
222 large eggs 16650 g sugar, caster 8880 ml double cream 5550 g butter, cubed 740 g poppy seeds 222 lemons, zested 12580 g flour, plain 92½ tsp baking powder 18½ tsp salt 7400 g icing sugar 222 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 222 large eggs and 16650 g sugar, caster until pale and frothy (2 mins) Add 8880 ml double cream and whisk 2 mins Melt 5550 g butter, cubed in a small saucepan Add 740 g poppy seeds and 222 lemons, zested and set aside Sift 12580 g flour, plain, 92½ tsp baking powder and 18½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7400 g icing sugar and 222 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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