Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 972 +
Ingredients
364½ large eggs 27337½ g sugar, caster 14580 ml double cream 9112½ g butter, cubed 1215 g poppy seeds 364½ lemons, zested 20655 g flour, plain 151⅞ tsp baking powder 30⅜ tsp salt 12150 g icing sugar 364½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 364½ large eggs and 27337½ g sugar, caster until pale and frothy (2 mins) Add 14580 ml double cream and whisk 2 mins Melt 9112½ g butter, cubed in a small saucepan Add 1215 g poppy seeds and 364½ lemons, zested and set aside Sift 20655 g flour, plain, 151⅞ tsp baking powder and 30⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12150 g icing sugar and 364½ 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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