Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 856 +
Ingredients
321 large eggs 24075 g sugar, caster 12840 ml double cream 8025 g butter, cubed 1070 g poppy seeds 321 lemons, zested 18190 g flour, plain 133¾ tsp baking powder 26¾ tsp salt 10700 g icing sugar 321 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 321 large eggs and 24075 g sugar, caster until pale and frothy (2 mins) Add 12840 ml double cream and whisk 2 mins Melt 8025 g butter, cubed in a small saucepan Add 1070 g poppy seeds and 321 lemons, zested and set aside Sift 18190 g flour, plain, 133¾ tsp baking powder and 26¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10700 g icing sugar and 321 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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