Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 680 +
Ingredients
255 large eggs 19125 g sugar, caster 10200 ml double cream 6375 g butter, cubed 850 g poppy seeds 255 lemons, zested 14450 g flour, plain 106¼ tsp baking powder 21¼ tsp salt 8500 g icing sugar 255 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 255 large eggs and 19125 g sugar, caster until pale and frothy (2 mins) Add 10200 ml double cream and whisk 2 mins Melt 6375 g butter, cubed in a small saucepan Add 850 g poppy seeds and 255 lemons, zested and set aside Sift 14450 g flour, plain, 106¼ tsp baking powder and 21¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8500 g icing sugar and 255 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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