Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 796 +
Ingredients
298½ large eggs 22387½ g sugar, caster 11940 ml double cream 7462½ g butter, cubed 995 g poppy seeds 298½ lemons, zested 16915 g flour, plain 124⅜ tsp baking powder 24⅞ tsp salt 9950 g icing sugar 298½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 298½ large eggs and 22387½ g sugar, caster until pale and frothy (2 mins) Add 11940 ml double cream and whisk 2 mins Melt 7462½ g butter, cubed in a small saucepan Add 995 g poppy seeds and 298½ lemons, zested and set aside Sift 16915 g flour, plain, 124⅜ tsp baking powder and 24⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9950 g icing sugar and 298½ 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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