Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 620 +
Ingredients
232½ large eggs 17437½ g sugar, caster 9300 ml double cream 5812½ g butter, cubed 775 g poppy seeds 232½ lemons, zested 13175 g flour, plain 96⅞ tsp baking powder 19⅜ tsp salt 7750 g icing sugar 232½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 232½ large eggs and 17437½ g sugar, caster until pale and frothy (2 mins) Add 9300 ml double cream and whisk 2 mins Melt 5812½ g butter, cubed in a small saucepan Add 775 g poppy seeds and 232½ lemons, zested and set aside Sift 13175 g flour, plain, 96⅞ tsp baking powder and 19⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7750 g icing sugar and 232½ 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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