Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 470 +
Ingredients
176¼ large eggs 13218¾ g sugar, caster 7050 ml double cream 4406¼ g butter, cubed 587½ g poppy seeds 176¼ lemons, zested 9987½ g flour, plain 73 7/16 tsp baking powder 14 11/16 tsp salt 5875 g icing sugar 176¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 176¼ large eggs and 13218¾ g sugar, caster until pale and frothy (2 mins) Add 7050 ml double cream and whisk 2 mins Melt 4406¼ g butter, cubed in a small saucepan Add 587½ g poppy seeds and 176¼ lemons, zested and set aside Sift 9987½ g flour, plain, 73 7/16 tsp baking powder and 14 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5875 g icing sugar and 176¼ 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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