Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 604 +
Ingredients
226½ large eggs 16987½ g sugar, caster 9060 ml double cream 5662½ g butter, cubed 755 g poppy seeds 226½ lemons, zested 12835 g flour, plain 94⅜ tsp baking powder 18⅞ tsp salt 7550 g icing sugar 226½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 226½ large eggs and 16987½ g sugar, caster until pale and frothy (2 mins) Add 9060 ml double cream and whisk 2 mins Melt 5662½ g butter, cubed in a small saucepan Add 755 g poppy seeds and 226½ lemons, zested and set aside Sift 12835 g flour, plain, 94⅜ tsp baking powder and 18⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7550 g icing sugar and 226½ 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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