Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 948 +
Ingredients
355½ large eggs 26662½ g sugar, caster 14220 ml double cream 8887½ g butter, cubed 1185 g poppy seeds 355½ lemons, zested 20145 g flour, plain 148⅛ tsp baking powder 29⅝ tsp salt 11850 g icing sugar 355½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 355½ large eggs and 26662½ g sugar, caster until pale and frothy (2 mins) Add 14220 ml double cream and whisk 2 mins Melt 8887½ g butter, cubed in a small saucepan Add 1185 g poppy seeds and 355½ lemons, zested and set aside Sift 20145 g flour, plain, 148⅛ tsp baking powder and 29⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11850 g icing sugar and 355½ 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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