Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 968 +
Ingredients
363 large eggs 27225 g sugar, caster 14520 ml double cream 9075 g butter, cubed 1210 g poppy seeds 363 lemons, zested 20570 g flour, plain 151¼ tsp baking powder 30¼ tsp salt 12100 g icing sugar 363 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 363 large eggs and 27225 g sugar, caster until pale and frothy (2 mins) Add 14520 ml double cream and whisk 2 mins Melt 9075 g butter, cubed in a small saucepan Add 1210 g poppy seeds and 363 lemons, zested and set aside Sift 20570 g flour, plain, 151¼ tsp baking powder and 30¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12100 g icing sugar and 363 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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