Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 808 +
Ingredients
303 large eggs 22725 g sugar, caster 12120 ml double cream 7575 g butter, cubed 1010 g poppy seeds 303 lemons, zested 17170 g flour, plain 126¼ tsp baking powder 25¼ tsp salt 10100 g icing sugar 303 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 303 large eggs and 22725 g sugar, caster until pale and frothy (2 mins) Add 12120 ml double cream and whisk 2 mins Melt 7575 g butter, cubed in a small saucepan Add 1010 g poppy seeds and 303 lemons, zested and set aside Sift 17170 g flour, plain, 126¼ tsp baking powder and 25¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10100 g icing sugar and 303 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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