Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 616 +
Ingredients
231 large eggs 17325 g sugar, caster 9240 ml double cream 5775 g butter, cubed 770 g poppy seeds 231 lemons, zested 13090 g flour, plain 96¼ tsp baking powder 19¼ tsp salt 7700 g icing sugar 231 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 231 large eggs and 17325 g sugar, caster until pale and frothy (2 mins) Add 9240 ml double cream and whisk 2 mins Melt 5775 g butter, cubed in a small saucepan Add 770 g poppy seeds and 231 lemons, zested and set aside Sift 13090 g flour, plain, 96¼ tsp baking powder and 19¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7700 g icing sugar and 231 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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