Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 596 +
Ingredients
223½ large eggs 16762½ g sugar, caster 8940 ml double cream 5587½ g butter, cubed 745 g poppy seeds 223½ lemons, zested 12665 g flour, plain 93⅛ tsp baking powder 18⅝ tsp salt 7450 g icing sugar 223½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 223½ large eggs and 16762½ g sugar, caster until pale and frothy (2 mins) Add 8940 ml double cream and whisk 2 mins Melt 5587½ g butter, cubed in a small saucepan Add 745 g poppy seeds and 223½ lemons, zested and set aside Sift 12665 g flour, plain, 93⅛ tsp baking powder and 18⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7450 g icing sugar and 223½ 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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