Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 430 +
Ingredients
161¼ large eggs 12093¾ g sugar, caster 6450 ml double cream 4031¼ g butter, cubed 537½ g poppy seeds 161¼ lemons, zested 9137½ g flour, plain 67 3/16 tsp baking powder 13 7/16 tsp salt 5375 g icing sugar 161¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 161¼ large eggs and 12093¾ g sugar, caster until pale and frothy (2 mins) Add 6450 ml double cream and whisk 2 mins Melt 4031¼ g butter, cubed in a small saucepan Add 537½ g poppy seeds and 161¼ lemons, zested and set aside Sift 9137½ g flour, plain, 67 3/16 tsp baking powder and 13 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5375 g icing sugar and 161¼ 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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