Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 936 +
Ingredients
351 large eggs 26325 g sugar, caster 14040 ml double cream 8775 g butter, cubed 1170 g poppy seeds 351 lemons, zested 19890 g flour, plain 146¼ tsp baking powder 29¼ tsp salt 11700 g icing sugar 351 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 351 large eggs and 26325 g sugar, caster until pale and frothy (2 mins) Add 14040 ml double cream and whisk 2 mins Melt 8775 g butter, cubed in a small saucepan Add 1170 g poppy seeds and 351 lemons, zested and set aside Sift 19890 g flour, plain, 146¼ tsp baking powder and 29¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11700 g icing sugar and 351 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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