Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 880 +
Ingredients
330 large eggs 24750 g sugar, caster 13200 ml double cream 8250 g butter, cubed 1100 g poppy seeds 330 lemons, zested 18700 g flour, plain 137½ tsp baking powder 27½ tsp salt 11000 g icing sugar 330 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 330 large eggs and 24750 g sugar, caster until pale and frothy (2 mins) Add 13200 ml double cream and whisk 2 mins Melt 8250 g butter, cubed in a small saucepan Add 1100 g poppy seeds and 330 lemons, zested and set aside Sift 18700 g flour, plain, 137½ tsp baking powder and 27½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11000 g icing sugar and 330 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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