Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 860 +
Ingredients
322½ large eggs 24187½ g sugar, caster 12900 ml double cream 8062½ g butter, cubed 1075 g poppy seeds 322½ lemons, zested 18275 g flour, plain 134⅜ tsp baking powder 26⅞ tsp salt 10750 g icing sugar 322½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 322½ large eggs and 24187½ g sugar, caster until pale and frothy (2 mins) Add 12900 ml double cream and whisk 2 mins Melt 8062½ g butter, cubed in a small saucepan Add 1075 g poppy seeds and 322½ lemons, zested and set aside Sift 18275 g flour, plain, 134⅜ tsp baking powder and 26⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10750 g icing sugar and 322½ 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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