Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 612 +
Ingredients
229½ large eggs 17212½ g sugar, caster 9180 ml double cream 5737½ g butter, cubed 765 g poppy seeds 229½ lemons, zested 13005 g flour, plain 95⅝ tsp baking powder 19⅛ tsp salt 7650 g icing sugar 229½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 229½ large eggs and 17212½ g sugar, caster until pale and frothy (2 mins) Add 9180 ml double cream and whisk 2 mins Melt 5737½ g butter, cubed in a small saucepan Add 765 g poppy seeds and 229½ lemons, zested and set aside Sift 13005 g flour, plain, 95⅝ tsp baking powder and 19⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7650 g icing sugar and 229½ 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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