Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 688 +
Ingredients
258 large eggs 19350 g sugar, caster 10320 ml double cream 6450 g butter, cubed 860 g poppy seeds 258 lemons, zested 14620 g flour, plain 107½ tsp baking powder 21½ tsp salt 8600 g icing sugar 258 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 258 large eggs and 19350 g sugar, caster until pale and frothy (2 mins) Add 10320 ml double cream and whisk 2 mins Melt 6450 g butter, cubed in a small saucepan Add 860 g poppy seeds and 258 lemons, zested and set aside Sift 14620 g flour, plain, 107½ tsp baking powder and 21½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8600 g icing sugar and 258 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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