Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 648 +
Ingredients
243 large eggs 18225 g sugar, caster 9720 ml double cream 6075 g butter, cubed 810 g poppy seeds 243 lemons, zested 13770 g flour, plain 101¼ tsp baking powder 20¼ tsp salt 8100 g icing sugar 243 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 243 large eggs and 18225 g sugar, caster until pale and frothy (2 mins) Add 9720 ml double cream and whisk 2 mins Melt 6075 g butter, cubed in a small saucepan Add 810 g poppy seeds and 243 lemons, zested and set aside Sift 13770 g flour, plain, 101¼ tsp baking powder and 20¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8100 g icing sugar and 243 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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