Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 454 +
Ingredients
170¼ large eggs 12768¾ g sugar, caster 6810 ml double cream 4256¼ g butter, cubed 567½ g poppy seeds 170¼ lemons, zested 9647½ g flour, plain 70 15/16 tsp baking powder 14 3/16 tsp salt 5675 g icing sugar 170¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 170¼ large eggs and 12768¾ g sugar, caster until pale and frothy (2 mins) Add 6810 ml double cream and whisk 2 mins Melt 4256¼ g butter, cubed in a small saucepan Add 567½ g poppy seeds and 170¼ lemons, zested and set aside Sift 9647½ g flour, plain, 70 15/16 tsp baking powder and 14 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5675 g icing sugar and 170¼ 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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