Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 928 +
Ingredients
348 large eggs 26100 g sugar, caster 13920 ml double cream 8700 g butter, cubed 1160 g poppy seeds 348 lemons, zested 19720 g flour, plain 145 tsp baking powder 29 tsp salt 11600 g icing sugar 348 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 348 large eggs and 26100 g sugar, caster until pale and frothy (2 mins) Add 13920 ml double cream and whisk 2 mins Melt 8700 g butter, cubed in a small saucepan Add 1160 g poppy seeds and 348 lemons, zested and set aside Sift 19720 g flour, plain, 145 tsp baking powder and 29 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11600 g icing sugar and 348 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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