Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 636 +
Ingredients
238½ large eggs 17887½ g sugar, caster 9540 ml double cream 5962½ g butter, cubed 795 g poppy seeds 238½ lemons, zested 13515 g flour, plain 99⅜ tsp baking powder 19⅞ tsp salt 7950 g icing sugar 238½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 238½ large eggs and 17887½ g sugar, caster until pale and frothy (2 mins) Add 9540 ml double cream and whisk 2 mins Melt 5962½ g butter, cubed in a small saucepan Add 795 g poppy seeds and 238½ lemons, zested and set aside Sift 13515 g flour, plain, 99⅜ tsp baking powder and 19⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7950 g icing sugar and 238½ 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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