Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 664 +
Ingredients
249 large eggs 18675 g sugar, caster 9960 ml double cream 6225 g butter, cubed 830 g poppy seeds 249 lemons, zested 14110 g flour, plain 103¾ tsp baking powder 20¾ tsp salt 8300 g icing sugar 249 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 249 large eggs and 18675 g sugar, caster until pale and frothy (2 mins) Add 9960 ml double cream and whisk 2 mins Melt 6225 g butter, cubed in a small saucepan Add 830 g poppy seeds and 249 lemons, zested and set aside Sift 14110 g flour, plain, 103¾ tsp baking powder and 20¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8300 g icing sugar and 249 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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