Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 824 +
Ingredients
309 large eggs 23175 g sugar, caster 12360 ml double cream 7725 g butter, cubed 1030 g poppy seeds 309 lemons, zested 17510 g flour, plain 128¾ tsp baking powder 25¾ tsp salt 10300 g icing sugar 309 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 309 large eggs and 23175 g sugar, caster until pale and frothy (2 mins) Add 12360 ml double cream and whisk 2 mins Melt 7725 g butter, cubed in a small saucepan Add 1030 g poppy seeds and 309 lemons, zested and set aside Sift 17510 g flour, plain, 128¾ tsp baking powder and 25¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10300 g icing sugar and 309 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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