Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 760 +
Ingredients
285 large eggs 21375 g sugar, caster 11400 ml double cream 7125 g butter, cubed 950 g poppy seeds 285 lemons, zested 16150 g flour, plain 118¾ tsp baking powder 23¾ tsp salt 9500 g icing sugar 285 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 285 large eggs and 21375 g sugar, caster until pale and frothy (2 mins) Add 11400 ml double cream and whisk 2 mins Melt 7125 g butter, cubed in a small saucepan Add 950 g poppy seeds and 285 lemons, zested and set aside Sift 16150 g flour, plain, 118¾ tsp baking powder and 23¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9500 g icing sugar and 285 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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