Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 712 +
Ingredients
267 large eggs 20025 g sugar, caster 10680 ml double cream 6675 g butter, cubed 890 g poppy seeds 267 lemons, zested 15130 g flour, plain 111¼ tsp baking powder 22¼ tsp salt 8900 g icing sugar 267 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 267 large eggs and 20025 g sugar, caster until pale and frothy (2 mins) Add 10680 ml double cream and whisk 2 mins Melt 6675 g butter, cubed in a small saucepan Add 890 g poppy seeds and 267 lemons, zested and set aside Sift 15130 g flour, plain, 111¼ tsp baking powder and 22¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8900 g icing sugar and 267 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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