Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 458 +
Ingredients
171¾ large eggs 12881¼ g sugar, caster 6870 ml double cream 4293¾ g butter, cubed 572½ g poppy seeds 171¾ lemons, zested 9732½ g flour, plain 71 9/16 tsp baking powder 14 5/16 tsp salt 5725 g icing sugar 171¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 171¾ large eggs and 12881¼ g sugar, caster until pale and frothy (2 mins) Add 6870 ml double cream and whisk 2 mins Melt 4293¾ g butter, cubed in a small saucepan Add 572½ g poppy seeds and 171¾ lemons, zested and set aside Sift 9732½ g flour, plain, 71 9/16 tsp baking powder and 14 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5725 g icing sugar and 171¾ 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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