Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 784 +
Ingredients
294 large eggs 22050 g sugar, caster 11760 ml double cream 7350 g butter, cubed 980 g poppy seeds 294 lemons, zested 16660 g flour, plain 122½ tsp baking powder 24½ tsp salt 9800 g icing sugar 294 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 294 large eggs and 22050 g sugar, caster until pale and frothy (2 mins) Add 11760 ml double cream and whisk 2 mins Melt 7350 g butter, cubed in a small saucepan Add 980 g poppy seeds and 294 lemons, zested and set aside Sift 16660 g flour, plain, 122½ tsp baking powder and 24½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9800 g icing sugar and 294 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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