Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 852 +
Ingredients
319½ large eggs 23962½ g sugar, caster 12780 ml double cream 7987½ g butter, cubed 1065 g poppy seeds 319½ lemons, zested 18105 g flour, plain 133⅛ tsp baking powder 26⅝ tsp salt 10650 g icing sugar 319½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 319½ large eggs and 23962½ g sugar, caster until pale and frothy (2 mins) Add 12780 ml double cream and whisk 2 mins Melt 7987½ g butter, cubed in a small saucepan Add 1065 g poppy seeds and 319½ lemons, zested and set aside Sift 18105 g flour, plain, 133⅛ tsp baking powder and 26⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10650 g icing sugar and 319½ 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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