Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 716 +
Ingredients
268½ large eggs 20137½ g sugar, caster 10740 ml double cream 6712½ g butter, cubed 895 g poppy seeds 268½ lemons, zested 15215 g flour, plain 111⅞ tsp baking powder 22⅜ tsp salt 8950 g icing sugar 268½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 268½ large eggs and 20137½ g sugar, caster until pale and frothy (2 mins) Add 10740 ml double cream and whisk 2 mins Melt 6712½ g butter, cubed in a small saucepan Add 895 g poppy seeds and 268½ lemons, zested and set aside Sift 15215 g flour, plain, 111⅞ tsp baking powder and 22⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8950 g icing sugar and 268½ 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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