Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 976 +
Ingredients
366 large eggs 27450 g sugar, caster 14640 ml double cream 9150 g butter, cubed 1220 g poppy seeds 366 lemons, zested 20740 g flour, plain 152½ tsp baking powder 30½ tsp salt 12200 g icing sugar 366 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 366 large eggs and 27450 g sugar, caster until pale and frothy (2 mins) Add 14640 ml double cream and whisk 2 mins Melt 9150 g butter, cubed in a small saucepan Add 1220 g poppy seeds and 366 lemons, zested and set aside Sift 20740 g flour, plain, 152½ tsp baking powder and 30½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12200 g icing sugar and 366 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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