Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 700 +
Ingredients
262½ large eggs 19687½ g sugar, caster 10500 ml double cream 6562½ g butter, cubed 875 g poppy seeds 262½ lemons, zested 14875 g flour, plain 109⅜ tsp baking powder 21⅞ tsp salt 8750 g icing sugar 262½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 262½ large eggs and 19687½ g sugar, caster until pale and frothy (2 mins) Add 10500 ml double cream and whisk 2 mins Melt 6562½ g butter, cubed in a small saucepan Add 875 g poppy seeds and 262½ lemons, zested and set aside Sift 14875 g flour, plain, 109⅜ tsp baking powder and 21⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8750 g icing sugar and 262½ 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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