Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 888 +
Ingredients
333 large eggs 24975 g sugar, caster 13320 ml double cream 8325 g butter, cubed 1110 g poppy seeds 333 lemons, zested 18870 g flour, plain 138¾ tsp baking powder 27¾ tsp salt 11100 g icing sugar 333 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 333 large eggs and 24975 g sugar, caster until pale and frothy (2 mins) Add 13320 ml double cream and whisk 2 mins Melt 8325 g butter, cubed in a small saucepan Add 1110 g poppy seeds and 333 lemons, zested and set aside Sift 18870 g flour, plain, 138¾ tsp baking powder and 27¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11100 g icing sugar and 333 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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