Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 696 +
Ingredients
261 large eggs 19575 g sugar, caster 10440 ml double cream 6525 g butter, cubed 870 g poppy seeds 261 lemons, zested 14790 g flour, plain 108¾ tsp baking powder 21¾ tsp salt 8700 g icing sugar 261 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 261 large eggs and 19575 g sugar, caster until pale and frothy (2 mins) Add 10440 ml double cream and whisk 2 mins Melt 6525 g butter, cubed in a small saucepan Add 870 g poppy seeds and 261 lemons, zested and set aside Sift 14790 g flour, plain, 108¾ tsp baking powder and 21¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8700 g icing sugar and 261 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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