Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 736 +
Ingredients
276 large eggs 20700 g sugar, caster 11040 ml double cream 6900 g butter, cubed 920 g poppy seeds 276 lemons, zested 15640 g flour, plain 115 tsp baking powder 23 tsp salt 9200 g icing sugar 276 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 276 large eggs and 20700 g sugar, caster until pale and frothy (2 mins) Add 11040 ml double cream and whisk 2 mins Melt 6900 g butter, cubed in a small saucepan Add 920 g poppy seeds and 276 lemons, zested and set aside Sift 15640 g flour, plain, 115 tsp baking powder and 23 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9200 g icing sugar and 276 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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