Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 426 +
Ingredients
159¾ large eggs 11981¼ g sugar, caster 6390 ml double cream 3993¾ g butter, cubed 532½ g poppy seeds 159¾ lemons, zested 9052½ g flour, plain 66 9/16 tsp baking powder 13 5/16 tsp salt 5325 g icing sugar 159¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 159¾ large eggs and 11981¼ g sugar, caster until pale and frothy (2 mins) Add 6390 ml double cream and whisk 2 mins Melt 3993¾ g butter, cubed in a small saucepan Add 532½ g poppy seeds and 159¾ lemons, zested and set aside Sift 9052½ g flour, plain, 66 9/16 tsp baking powder and 13 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5325 g icing sugar and 159¾ 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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