Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 434 +
Ingredients
162¾ large eggs 12206¼ g sugar, caster 6510 ml double cream 4068¾ g butter, cubed 542½ g poppy seeds 162¾ lemons, zested 9222½ g flour, plain 67 13/16 tsp baking powder 13 9/16 tsp salt 5425 g icing sugar 162¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 162¾ large eggs and 12206¼ g sugar, caster until pale and frothy (2 mins) Add 6510 ml double cream and whisk 2 mins Melt 4068¾ g butter, cubed in a small saucepan Add 542½ g poppy seeds and 162¾ lemons, zested and set aside Sift 9222½ g flour, plain, 67 13/16 tsp baking powder and 13 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5425 g icing sugar and 162¾ 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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