Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 414 +
Ingredients
155¼ large eggs 11643¾ g sugar, caster 6210 ml double cream 3881¼ g butter, cubed 517½ g poppy seeds 155¼ lemons, zested 8797½ g flour, plain 64 11/16 tsp baking powder 12 15/16 tsp salt 5175 g icing sugar 155¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 155¼ large eggs and 11643¾ g sugar, caster until pale and frothy (2 mins) Add 6210 ml double cream and whisk 2 mins Melt 3881¼ g butter, cubed in a small saucepan Add 517½ g poppy seeds and 155¼ lemons, zested and set aside Sift 8797½ g flour, plain, 64 11/16 tsp baking powder and 12 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5175 g icing sugar and 155¼ 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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