Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 474 +
Ingredients
177¾ large eggs 13331¼ g sugar, caster 7110 ml double cream 4443¾ g butter, cubed 592½ g poppy seeds 177¾ lemons, zested 10072½ g flour, plain 74 1/16 tsp baking powder 14 13/16 tsp salt 5925 g icing sugar 177¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 177¾ large eggs and 13331¼ g sugar, caster until pale and frothy (2 mins) Add 7110 ml double cream and whisk 2 mins Melt 4443¾ g butter, cubed in a small saucepan Add 592½ g poppy seeds and 177¾ lemons, zested and set aside Sift 10072½ g flour, plain, 74 1/16 tsp baking powder and 14 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5925 g icing sugar and 177¾ 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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