Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 728 +
Ingredients
273 large eggs 20475 g sugar, caster 10920 ml double cream 6825 g butter, cubed 910 g poppy seeds 273 lemons, zested 15470 g flour, plain 113¾ tsp baking powder 22¾ tsp salt 9100 g icing sugar 273 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 273 large eggs and 20475 g sugar, caster until pale and frothy (2 mins) Add 10920 ml double cream and whisk 2 mins Melt 6825 g butter, cubed in a small saucepan Add 910 g poppy seeds and 273 lemons, zested and set aside Sift 15470 g flour, plain, 113¾ tsp baking powder and 22¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9100 g icing sugar and 273 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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