Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 964 +
Ingredients
361½ large eggs 27112½ g sugar, caster 14460 ml double cream 9037½ g butter, cubed 1205 g poppy seeds 361½ lemons, zested 20485 g flour, plain 150⅝ tsp baking powder 30⅛ tsp salt 12050 g icing sugar 361½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 361½ large eggs and 27112½ g sugar, caster until pale and frothy (2 mins) Add 14460 ml double cream and whisk 2 mins Melt 9037½ g butter, cubed in a small saucepan Add 1205 g poppy seeds and 361½ lemons, zested and set aside Sift 20485 g flour, plain, 150⅝ tsp baking powder and 30⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12050 g icing sugar and 361½ 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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