Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 772 +
Ingredients
289½ large eggs 21712½ g sugar, caster 11580 ml double cream 7237½ g butter, cubed 965 g poppy seeds 289½ lemons, zested 16405 g flour, plain 120⅝ tsp baking powder 24⅛ tsp salt 9650 g icing sugar 289½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 289½ large eggs and 21712½ g sugar, caster until pale and frothy (2 mins) Add 11580 ml double cream and whisk 2 mins Melt 7237½ g butter, cubed in a small saucepan Add 965 g poppy seeds and 289½ lemons, zested and set aside Sift 16405 g flour, plain, 120⅝ tsp baking powder and 24⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9650 g icing sugar and 289½ 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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