Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 704 +
Ingredients
264 large eggs 19800 g sugar, caster 10560 ml double cream 6600 g butter, cubed 880 g poppy seeds 264 lemons, zested 14960 g flour, plain 110 tsp baking powder 22 tsp salt 8800 g icing sugar 264 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 264 large eggs and 19800 g sugar, caster until pale and frothy (2 mins) Add 10560 ml double cream and whisk 2 mins Melt 6600 g butter, cubed in a small saucepan Add 880 g poppy seeds and 264 lemons, zested and set aside Sift 14960 g flour, plain, 110 tsp baking powder and 22 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8800 g icing sugar and 264 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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