Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 884 +
Ingredients
331½ large eggs 24862½ g sugar, caster 13260 ml double cream 8287½ g butter, cubed 1105 g poppy seeds 331½ lemons, zested 18785 g flour, plain 138⅛ tsp baking powder 27⅝ tsp salt 11050 g icing sugar 331½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 331½ large eggs and 24862½ g sugar, caster until pale and frothy (2 mins) Add 13260 ml double cream and whisk 2 mins Melt 8287½ g butter, cubed in a small saucepan Add 1105 g poppy seeds and 331½ lemons, zested and set aside Sift 18785 g flour, plain, 138⅛ tsp baking powder and 27⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11050 g icing sugar and 331½ 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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