Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 820 +
Ingredients
307½ large eggs 23062½ g sugar, caster 12300 ml double cream 7687½ g butter, cubed 1025 g poppy seeds 307½ lemons, zested 17425 g flour, plain 128⅛ tsp baking powder 25⅝ tsp salt 10250 g icing sugar 307½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 307½ large eggs and 23062½ g sugar, caster until pale and frothy (2 mins) Add 12300 ml double cream and whisk 2 mins Melt 7687½ g butter, cubed in a small saucepan Add 1025 g poppy seeds and 307½ lemons, zested and set aside Sift 17425 g flour, plain, 128⅛ tsp baking powder and 25⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10250 g icing sugar and 307½ 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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