Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 900 +
Ingredients
337½ large eggs 25312½ g sugar, caster 13500 ml double cream 8437½ g butter, cubed 1125 g poppy seeds 337½ lemons, zested 19125 g flour, plain 140⅝ tsp baking powder 28⅛ tsp salt 11250 g icing sugar 337½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 337½ large eggs and 25312½ g sugar, caster until pale and frothy (2 mins) Add 13500 ml double cream and whisk 2 mins Melt 8437½ g butter, cubed in a small saucepan Add 1125 g poppy seeds and 337½ lemons, zested and set aside Sift 19125 g flour, plain, 140⅝ tsp baking powder and 28⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11250 g icing sugar and 337½ 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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