Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 608 +
Ingredients
228 large eggs 17100 g sugar, caster 9120 ml double cream 5700 g butter, cubed 760 g poppy seeds 228 lemons, zested 12920 g flour, plain 95 tsp baking powder 19 tsp salt 7600 g icing sugar 228 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 228 large eggs and 17100 g sugar, caster until pale and frothy (2 mins) Add 9120 ml double cream and whisk 2 mins Melt 5700 g butter, cubed in a small saucepan Add 760 g poppy seeds and 228 lemons, zested and set aside Sift 12920 g flour, plain, 95 tsp baking powder and 19 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7600 g icing sugar and 228 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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