Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 724 +
Ingredients
271½ large eggs 20362½ g sugar, caster 10860 ml double cream 6787½ g butter, cubed 905 g poppy seeds 271½ lemons, zested 15385 g flour, plain 113⅛ tsp baking powder 22⅝ tsp salt 9050 g icing sugar 271½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 271½ large eggs and 20362½ g sugar, caster until pale and frothy (2 mins) Add 10860 ml double cream and whisk 2 mins Melt 6787½ g butter, cubed in a small saucepan Add 905 g poppy seeds and 271½ lemons, zested and set aside Sift 15385 g flour, plain, 113⅛ tsp baking powder and 22⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9050 g icing sugar and 271½ 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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