Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 660 +
Ingredients
247½ large eggs 18562½ g sugar, caster 9900 ml double cream 6187½ g butter, cubed 825 g poppy seeds 247½ lemons, zested 14025 g flour, plain 103⅛ tsp baking powder 20⅝ tsp salt 8250 g icing sugar 247½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 247½ large eggs and 18562½ g sugar, caster until pale and frothy (2 mins) Add 9900 ml double cream and whisk 2 mins Melt 6187½ g butter, cubed in a small saucepan Add 825 g poppy seeds and 247½ lemons, zested and set aside Sift 14025 g flour, plain, 103⅛ tsp baking powder and 20⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8250 g icing sugar and 247½ 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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