Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 988 +
Ingredients
370½ large eggs 27787½ g sugar, caster 14820 ml double cream 9262½ g butter, cubed 1235 g poppy seeds 370½ lemons, zested 20995 g flour, plain 154⅜ tsp baking powder 30⅞ tsp salt 12350 g icing sugar 370½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 370½ large eggs and 27787½ g sugar, caster until pale and frothy (2 mins) Add 14820 ml double cream and whisk 2 mins Melt 9262½ g butter, cubed in a small saucepan Add 1235 g poppy seeds and 370½ lemons, zested and set aside Sift 20995 g flour, plain, 154⅜ tsp baking powder and 30⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12350 g icing sugar and 370½ 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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