Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 764 +
Ingredients
286½ large eggs 21487½ g sugar, caster 11460 ml double cream 7162½ g butter, cubed 955 g poppy seeds 286½ lemons, zested 16235 g flour, plain 119⅜ tsp baking powder 23⅞ tsp salt 9550 g icing sugar 286½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 286½ large eggs and 21487½ g sugar, caster until pale and frothy (2 mins) Add 11460 ml double cream and whisk 2 mins Melt 7162½ g butter, cubed in a small saucepan Add 955 g poppy seeds and 286½ lemons, zested and set aside Sift 16235 g flour, plain, 119⅜ tsp baking powder and 23⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9550 g icing sugar and 286½ 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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