Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 446 +
Ingredients
167¼ large eggs 12543¾ g sugar, caster 6690 ml double cream 4181¼ g butter, cubed 557½ g poppy seeds 167¼ lemons, zested 9477½ g flour, plain 69 11/16 tsp baking powder 13 15/16 tsp salt 5575 g icing sugar 167¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 167¼ large eggs and 12543¾ g sugar, caster until pale and frothy (2 mins) Add 6690 ml double cream and whisk 2 mins Melt 4181¼ g butter, cubed in a small saucepan Add 557½ g poppy seeds and 167¼ lemons, zested and set aside Sift 9477½ g flour, plain, 69 11/16 tsp baking powder and 13 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5575 g icing sugar and 167¼ 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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