Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 776 +
Ingredients
291 large eggs 21825 g sugar, caster 11640 ml double cream 7275 g butter, cubed 970 g poppy seeds 291 lemons, zested 16490 g flour, plain 121¼ tsp baking powder 24¼ tsp salt 9700 g icing sugar 291 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 291 large eggs and 21825 g sugar, caster until pale and frothy (2 mins) Add 11640 ml double cream and whisk 2 mins Melt 7275 g butter, cubed in a small saucepan Add 970 g poppy seeds and 291 lemons, zested and set aside Sift 16490 g flour, plain, 121¼ tsp baking powder and 24¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9700 g icing sugar and 291 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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