Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 624 +
Ingredients
234 large eggs 17550 g sugar, caster 9360 ml double cream 5850 g butter, cubed 780 g poppy seeds 234 lemons, zested 13260 g flour, plain 97½ tsp baking powder 19½ tsp salt 7800 g icing sugar 234 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 234 large eggs and 17550 g sugar, caster until pale and frothy (2 mins) Add 9360 ml double cream and whisk 2 mins Melt 5850 g butter, cubed in a small saucepan Add 780 g poppy seeds and 234 lemons, zested and set aside Sift 13260 g flour, plain, 97½ tsp baking powder and 19½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7800 g icing sugar and 234 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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