Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 466 +
Ingredients
174¾ large eggs 13106¼ g sugar, caster 6990 ml double cream 4368¾ g butter, cubed 582½ g poppy seeds 174¾ lemons, zested 9902½ g flour, plain 72 13/16 tsp baking powder 14 9/16 tsp salt 5825 g icing sugar 174¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 174¾ large eggs and 13106¼ g sugar, caster until pale and frothy (2 mins) Add 6990 ml double cream and whisk 2 mins Melt 4368¾ g butter, cubed in a small saucepan Add 582½ g poppy seeds and 174¾ lemons, zested and set aside Sift 9902½ g flour, plain, 72 13/16 tsp baking powder and 14 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5825 g icing sugar and 174¾ 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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