Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 836 +
Ingredients
313½ large eggs 23512½ g sugar, caster 12540 ml double cream 7837½ g butter, cubed 1045 g poppy seeds 313½ lemons, zested 17765 g flour, plain 130⅝ tsp baking powder 26⅛ tsp salt 10450 g icing sugar 313½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 313½ large eggs and 23512½ g sugar, caster until pale and frothy (2 mins) Add 12540 ml double cream and whisk 2 mins Melt 7837½ g butter, cubed in a small saucepan Add 1045 g poppy seeds and 313½ lemons, zested and set aside Sift 17765 g flour, plain, 130⅝ tsp baking powder and 26⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10450 g icing sugar and 313½ 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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