Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 916 +
Ingredients
343½ large eggs 25762½ g sugar, caster 13740 ml double cream 8587½ g butter, cubed 1145 g poppy seeds 343½ lemons, zested 19465 g flour, plain 143⅛ tsp baking powder 28⅝ tsp salt 11450 g icing sugar 343½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 343½ large eggs and 25762½ g sugar, caster until pale and frothy (2 mins) Add 13740 ml double cream and whisk 2 mins Melt 8587½ g butter, cubed in a small saucepan Add 1145 g poppy seeds and 343½ lemons, zested and set aside Sift 19465 g flour, plain, 143⅛ tsp baking powder and 28⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11450 g icing sugar and 343½ 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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