Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 684 +
Ingredients
256½ large eggs 19237½ g sugar, caster 10260 ml double cream 6412½ g butter, cubed 855 g poppy seeds 256½ lemons, zested 14535 g flour, plain 106⅞ tsp baking powder 21⅜ tsp salt 8550 g icing sugar 256½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 256½ large eggs and 19237½ g sugar, caster until pale and frothy (2 mins) Add 10260 ml double cream and whisk 2 mins Melt 6412½ g butter, cubed in a small saucepan Add 855 g poppy seeds and 256½ lemons, zested and set aside Sift 14535 g flour, plain, 106⅞ tsp baking powder and 21⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8550 g icing sugar and 256½ 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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