Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 848 +
Ingredients
318 large eggs 23850 g sugar, caster 12720 ml double cream 7950 g butter, cubed 1060 g poppy seeds 318 lemons, zested 18020 g flour, plain 132½ tsp baking powder 26½ tsp salt 10600 g icing sugar 318 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 318 large eggs and 23850 g sugar, caster until pale and frothy (2 mins) Add 12720 ml double cream and whisk 2 mins Melt 7950 g butter, cubed in a small saucepan Add 1060 g poppy seeds and 318 lemons, zested and set aside Sift 18020 g flour, plain, 132½ tsp baking powder and 26½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10600 g icing sugar and 318 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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