Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 840 +
Ingredients
315 large eggs 23625 g sugar, caster 12600 ml double cream 7875 g butter, cubed 1050 g poppy seeds 315 lemons, zested 17850 g flour, plain 131¼ tsp baking powder 26¼ tsp salt 10500 g icing sugar 315 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 315 large eggs and 23625 g sugar, caster until pale and frothy (2 mins) Add 12600 ml double cream and whisk 2 mins Melt 7875 g butter, cubed in a small saucepan Add 1050 g poppy seeds and 315 lemons, zested and set aside Sift 17850 g flour, plain, 131¼ tsp baking powder and 26¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10500 g icing sugar and 315 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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