Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 984 +
Ingredients
369 large eggs 27675 g sugar, caster 14760 ml double cream 9225 g butter, cubed 1230 g poppy seeds 369 lemons, zested 20910 g flour, plain 153¾ tsp baking powder 30¾ tsp salt 12300 g icing sugar 369 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 369 large eggs and 27675 g sugar, caster until pale and frothy (2 mins) Add 14760 ml double cream and whisk 2 mins Melt 9225 g butter, cubed in a small saucepan Add 1230 g poppy seeds and 369 lemons, zested and set aside Sift 20910 g flour, plain, 153¾ tsp baking powder and 30¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12300 g icing sugar and 369 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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