Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 418 +
Ingredients
156¾ large eggs 11756¼ g sugar, caster 6270 ml double cream 3918¾ g butter, cubed 522½ g poppy seeds 156¾ lemons, zested 8882½ g flour, plain 65 5/16 tsp baking powder 13 1/16 tsp salt 5225 g icing sugar 156¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 156¾ large eggs and 11756¼ g sugar, caster until pale and frothy (2 mins) Add 6270 ml double cream and whisk 2 mins Melt 3918¾ g butter, cubed in a small saucepan Add 522½ g poppy seeds and 156¾ lemons, zested and set aside Sift 8882½ g flour, plain, 65 5/16 tsp baking powder and 13 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5225 g icing sugar and 156¾ 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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