Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 644 +
Ingredients
241½ large eggs 18112½ g sugar, caster 9660 ml double cream 6037½ g butter, cubed 805 g poppy seeds 241½ lemons, zested 13685 g flour, plain 100⅝ tsp baking powder 20⅛ tsp salt 8050 g icing sugar 241½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 241½ large eggs and 18112½ g sugar, caster until pale and frothy (2 mins) Add 9660 ml double cream and whisk 2 mins Melt 6037½ g butter, cubed in a small saucepan Add 805 g poppy seeds and 241½ lemons, zested and set aside Sift 13685 g flour, plain, 100⅝ tsp baking powder and 20⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8050 g icing sugar and 241½ 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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