Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 438 +
Ingredients
164¼ large eggs 12318¾ g sugar, caster 6570 ml double cream 4106¼ g butter, cubed 547½ g poppy seeds 164¼ lemons, zested 9307½ g flour, plain 68 7/16 tsp baking powder 13 11/16 tsp salt 5475 g icing sugar 164¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 164¼ large eggs and 12318¾ g sugar, caster until pale and frothy (2 mins) Add 6570 ml double cream and whisk 2 mins Melt 4106¼ g butter, cubed in a small saucepan Add 547½ g poppy seeds and 164¼ lemons, zested and set aside Sift 9307½ g flour, plain, 68 7/16 tsp baking powder and 13 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5475 g icing sugar and 164¼ 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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