Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 996 +
Ingredients
373½ large eggs 28012½ g sugar, caster 14940 ml double cream 9337½ g butter, cubed 1245 g poppy seeds 373½ lemons, zested 21165 g flour, plain 155⅝ tsp baking powder 31⅛ tsp salt 12450 g icing sugar 373½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 373½ large eggs and 28012½ g sugar, caster until pale and frothy (2 mins) Add 14940 ml double cream and whisk 2 mins Melt 9337½ g butter, cubed in a small saucepan Add 1245 g poppy seeds and 373½ lemons, zested and set aside Sift 21165 g flour, plain, 155⅝ tsp baking powder and 31⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12450 g icing sugar and 373½ 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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