Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 876 +
Ingredients
328½ large eggs 24637½ g sugar, caster 13140 ml double cream 8212½ g butter, cubed 1095 g poppy seeds 328½ lemons, zested 18615 g flour, plain 136⅞ tsp baking powder 27⅜ tsp salt 10950 g icing sugar 328½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 328½ large eggs and 24637½ g sugar, caster until pale and frothy (2 mins) Add 13140 ml double cream and whisk 2 mins Melt 8212½ g butter, cubed in a small saucepan Add 1095 g poppy seeds and 328½ lemons, zested and set aside Sift 18615 g flour, plain, 136⅞ tsp baking powder and 27⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10950 g icing sugar and 328½ 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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