Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 780 +
Ingredients
292½ large eggs 21937½ g sugar, caster 11700 ml double cream 7312½ g butter, cubed 975 g poppy seeds 292½ lemons, zested 16575 g flour, plain 121⅞ tsp baking powder 24⅜ tsp salt 9750 g icing sugar 292½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 292½ large eggs and 21937½ g sugar, caster until pale and frothy (2 mins) Add 11700 ml double cream and whisk 2 mins Melt 7312½ g butter, cubed in a small saucepan Add 975 g poppy seeds and 292½ lemons, zested and set aside Sift 16575 g flour, plain, 121⅞ tsp baking powder and 24⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9750 g icing sugar and 292½ 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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