Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 992 +
Ingredients
372 large eggs 27900 g sugar, caster 14880 ml double cream 9300 g butter, cubed 1240 g poppy seeds 372 lemons, zested 21080 g flour, plain 155 tsp baking powder 31 tsp salt 12400 g icing sugar 372 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 372 large eggs and 27900 g sugar, caster until pale and frothy (2 mins) Add 14880 ml double cream and whisk 2 mins Melt 9300 g butter, cubed in a small saucepan Add 1240 g poppy seeds and 372 lemons, zested and set aside Sift 21080 g flour, plain, 155 tsp baking powder and 31 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12400 g icing sugar and 372 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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