Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 740 +
Ingredients
277½ large eggs 20812½ g sugar, caster 11100 ml double cream 6937½ g butter, cubed 925 g poppy seeds 277½ lemons, zested 15725 g flour, plain 115⅝ tsp baking powder 23⅛ tsp salt 9250 g icing sugar 277½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 277½ large eggs and 20812½ g sugar, caster until pale and frothy (2 mins) Add 11100 ml double cream and whisk 2 mins Melt 6937½ g butter, cubed in a small saucepan Add 925 g poppy seeds and 277½ lemons, zested and set aside Sift 15725 g flour, plain, 115⅝ tsp baking powder and 23⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9250 g icing sugar and 277½ 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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