Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 944 +
Ingredients
354 large eggs 26550 g sugar, caster 14160 ml double cream 8850 g butter, cubed 1180 g poppy seeds 354 lemons, zested 20060 g flour, plain 147½ tsp baking powder 29½ tsp salt 11800 g icing sugar 354 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 354 large eggs and 26550 g sugar, caster until pale and frothy (2 mins) Add 14160 ml double cream and whisk 2 mins Melt 8850 g butter, cubed in a small saucepan Add 1180 g poppy seeds and 354 lemons, zested and set aside Sift 20060 g flour, plain, 147½ tsp baking powder and 29½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11800 g icing sugar and 354 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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