Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 404 +
Ingredients
151½ large eggs 11362½ g sugar, caster 6060 ml double cream 3787½ g butter, cubed 505 g poppy seeds 151½ lemons, zested 8585 g flour, plain 63⅛ tsp baking powder 12⅝ tsp salt 5050 g icing sugar 151½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 151½ large eggs and 11362½ g sugar, caster until pale and frothy (2 mins) Add 6060 ml double cream and whisk 2 mins Melt 3787½ g butter, cubed in a small saucepan Add 505 g poppy seeds and 151½ lemons, zested and set aside Sift 8585 g flour, plain, 63⅛ tsp baking powder and 12⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5050 g icing sugar and 151½ 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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