Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 668 +
Ingredients
250½ large eggs 18787½ g sugar, caster 10020 ml double cream 6262½ g butter, cubed 835 g poppy seeds 250½ lemons, zested 14195 g flour, plain 104⅜ tsp baking powder 20⅞ tsp salt 8350 g icing sugar 250½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 250½ large eggs and 18787½ g sugar, caster until pale and frothy (2 mins) Add 10020 ml double cream and whisk 2 mins Melt 6262½ g butter, cubed in a small saucepan Add 835 g poppy seeds and 250½ lemons, zested and set aside Sift 14195 g flour, plain, 104⅜ tsp baking powder and 20⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8350 g icing sugar and 250½ 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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