Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 828 +
Ingredients
310½ large eggs 23287½ g sugar, caster 12420 ml double cream 7762½ g butter, cubed 1035 g poppy seeds 310½ lemons, zested 17595 g flour, plain 129⅜ tsp baking powder 25⅞ tsp salt 10350 g icing sugar 310½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 310½ large eggs and 23287½ g sugar, caster until pale and frothy (2 mins) Add 12420 ml double cream and whisk 2 mins Melt 7762½ g butter, cubed in a small saucepan Add 1035 g poppy seeds and 310½ lemons, zested and set aside Sift 17595 g flour, plain, 129⅜ tsp baking powder and 25⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10350 g icing sugar and 310½ 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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