Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 672 +
Ingredients
252 large eggs 18900 g sugar, caster 10080 ml double cream 6300 g butter, cubed 840 g poppy seeds 252 lemons, zested 14280 g flour, plain 105 tsp baking powder 21 tsp salt 8400 g icing sugar 252 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 252 large eggs and 18900 g sugar, caster until pale and frothy (2 mins) Add 10080 ml double cream and whisk 2 mins Melt 6300 g butter, cubed in a small saucepan Add 840 g poppy seeds and 252 lemons, zested and set aside Sift 14280 g flour, plain, 105 tsp baking powder and 21 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8400 g icing sugar and 252 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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