Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 692 +
Ingredients
259½ large eggs 19462½ g sugar, caster 10380 ml double cream 6487½ g butter, cubed 865 g poppy seeds 259½ lemons, zested 14705 g flour, plain 108⅛ tsp baking powder 21⅝ tsp salt 8650 g icing sugar 259½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 259½ large eggs and 19462½ g sugar, caster until pale and frothy (2 mins) Add 10380 ml double cream and whisk 2 mins Melt 6487½ g butter, cubed in a small saucepan Add 865 g poppy seeds and 259½ lemons, zested and set aside Sift 14705 g flour, plain, 108⅛ tsp baking powder and 21⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8650 g icing sugar and 259½ 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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