Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 450 +
Ingredients
168¾ large eggs 12656¼ g sugar, caster 6750 ml double cream 4218¾ g butter, cubed 562½ g poppy seeds 168¾ lemons, zested 9562½ g flour, plain 70 5/16 tsp baking powder 14 1/16 tsp salt 5625 g icing sugar 168¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 168¾ large eggs and 12656¼ g sugar, caster until pale and frothy (2 mins) Add 6750 ml double cream and whisk 2 mins Melt 4218¾ g butter, cubed in a small saucepan Add 562½ g poppy seeds and 168¾ lemons, zested and set aside Sift 9562½ g flour, plain, 70 5/16 tsp baking powder and 14 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5625 g icing sugar and 168¾ 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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