Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 924 +
Ingredients
346½ large eggs 25987½ g sugar, caster 13860 ml double cream 8662½ g butter, cubed 1155 g poppy seeds 346½ lemons, zested 19635 g flour, plain 144⅜ tsp baking powder 28⅞ tsp salt 11550 g icing sugar 346½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 346½ large eggs and 25987½ g sugar, caster until pale and frothy (2 mins) Add 13860 ml double cream and whisk 2 mins Melt 8662½ g butter, cubed in a small saucepan Add 1155 g poppy seeds and 346½ lemons, zested and set aside Sift 19635 g flour, plain, 144⅜ tsp baking powder and 28⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11550 g icing sugar and 346½ 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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