Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 708 +
Ingredients
265½ large eggs 19912½ g sugar, caster 10620 ml double cream 6637½ g butter, cubed 885 g poppy seeds 265½ lemons, zested 15045 g flour, plain 110⅝ tsp baking powder 22⅛ tsp salt 8850 g icing sugar 265½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 265½ large eggs and 19912½ g sugar, caster until pale and frothy (2 mins) Add 10620 ml double cream and whisk 2 mins Melt 6637½ g butter, cubed in a small saucepan Add 885 g poppy seeds and 265½ lemons, zested and set aside Sift 15045 g flour, plain, 110⅝ tsp baking powder and 22⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8850 g icing sugar and 265½ 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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