Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 904 +
Ingredients
339 large eggs 25425 g sugar, caster 13560 ml double cream 8475 g butter, cubed 1130 g poppy seeds 339 lemons, zested 19210 g flour, plain 141¼ tsp baking powder 28¼ tsp salt 11300 g icing sugar 339 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 339 large eggs and 25425 g sugar, caster until pale and frothy (2 mins) Add 13560 ml double cream and whisk 2 mins Melt 8475 g butter, cubed in a small saucepan Add 1130 g poppy seeds and 339 lemons, zested and set aside Sift 19210 g flour, plain, 141¼ tsp baking powder and 28¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11300 g icing sugar and 339 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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