Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 956 +
Ingredients
358½ large eggs 26887½ g sugar, caster 14340 ml double cream 8962½ g butter, cubed 1195 g poppy seeds 358½ lemons, zested 20315 g flour, plain 149⅜ tsp baking powder 29⅞ tsp salt 11950 g icing sugar 358½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 358½ large eggs and 26887½ g sugar, caster until pale and frothy (2 mins) Add 14340 ml double cream and whisk 2 mins Melt 8962½ g butter, cubed in a small saucepan Add 1195 g poppy seeds and 358½ lemons, zested and set aside Sift 20315 g flour, plain, 149⅜ tsp baking powder and 29⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11950 g icing sugar and 358½ 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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