Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 952 +
Ingredients
357 large eggs 26775 g sugar, caster 14280 ml double cream 8925 g butter, cubed 1190 g poppy seeds 357 lemons, zested 20230 g flour, plain 148¾ tsp baking powder 29¾ tsp salt 11900 g icing sugar 357 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 357 large eggs and 26775 g sugar, caster until pale and frothy (2 mins) Add 14280 ml double cream and whisk 2 mins Melt 8925 g butter, cubed in a small saucepan Add 1190 g poppy seeds and 357 lemons, zested and set aside Sift 20230 g flour, plain, 148¾ tsp baking powder and 29¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11900 g icing sugar and 357 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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