Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 912 +
Ingredients
342 large eggs 25650 g sugar, caster 13680 ml double cream 8550 g butter, cubed 1140 g poppy seeds 342 lemons, zested 19380 g flour, plain 142½ tsp baking powder 28½ tsp salt 11400 g icing sugar 342 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 342 large eggs and 25650 g sugar, caster until pale and frothy (2 mins) Add 13680 ml double cream and whisk 2 mins Melt 8550 g butter, cubed in a small saucepan Add 1140 g poppy seeds and 342 lemons, zested and set aside Sift 19380 g flour, plain, 142½ tsp baking powder and 28½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11400 g icing sugar and 342 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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