Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 844 +
Ingredients
316½ large eggs 23737½ g sugar, caster 12660 ml double cream 7912½ g butter, cubed 1055 g poppy seeds 316½ lemons, zested 17935 g flour, plain 131⅞ tsp baking powder 26⅜ tsp salt 10550 g icing sugar 316½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 316½ large eggs and 23737½ g sugar, caster until pale and frothy (2 mins) Add 12660 ml double cream and whisk 2 mins Melt 7912½ g butter, cubed in a small saucepan Add 1055 g poppy seeds and 316½ lemons, zested and set aside Sift 17935 g flour, plain, 131⅞ tsp baking powder and 26⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10550 g icing sugar and 316½ 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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