Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 656 +
Ingredients
246 large eggs 18450 g sugar, caster 9840 ml double cream 6150 g butter, cubed 820 g poppy seeds 246 lemons, zested 13940 g flour, plain 102½ tsp baking powder 20½ tsp salt 8200 g icing sugar 246 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 246 large eggs and 18450 g sugar, caster until pale and frothy (2 mins) Add 9840 ml double cream and whisk 2 mins Melt 6150 g butter, cubed in a small saucepan Add 820 g poppy seeds and 246 lemons, zested and set aside Sift 13940 g flour, plain, 102½ tsp baking powder and 20½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8200 g icing sugar and 246 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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