Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 422 +
Ingredients
158¼ large eggs 11868¾ g sugar, caster 6330 ml double cream 3956¼ g butter, cubed 527½ g poppy seeds 158¼ lemons, zested 8967½ g flour, plain 65 15/16 tsp baking powder 13 3/16 tsp salt 5275 g icing sugar 158¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 158¼ large eggs and 11868¾ g sugar, caster until pale and frothy (2 mins) Add 6330 ml double cream and whisk 2 mins Melt 3956¼ g butter, cubed in a small saucepan Add 527½ g poppy seeds and 158¼ lemons, zested and set aside Sift 8967½ g flour, plain, 65 15/16 tsp baking powder and 13 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5275 g icing sugar and 158¼ 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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