Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 908 +
Ingredients
340½ large eggs 25537½ g sugar, caster 13620 ml double cream 8512½ g butter, cubed 1135 g poppy seeds 340½ lemons, zested 19295 g flour, plain 141⅞ tsp baking powder 28⅜ tsp salt 11350 g icing sugar 340½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 340½ large eggs and 25537½ g sugar, caster until pale and frothy (2 mins) Add 13620 ml double cream and whisk 2 mins Melt 8512½ g butter, cubed in a small saucepan Add 1135 g poppy seeds and 340½ lemons, zested and set aside Sift 19295 g flour, plain, 141⅞ tsp baking powder and 28⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11350 g icing sugar and 340½ 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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