Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 486 +
Ingredients
182¼ large eggs 13668¾ g sugar, caster 7290 ml double cream 4556¼ g butter, cubed 607½ g poppy seeds 182¼ lemons, zested 10327½ g flour, plain 75 15/16 tsp baking powder 15 3/16 tsp salt 6075 g icing sugar 182¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 182¼ large eggs and 13668¾ g sugar, caster until pale and frothy (2 mins) Add 7290 ml double cream and whisk 2 mins Melt 4556¼ g butter, cubed in a small saucepan Add 607½ g poppy seeds and 182¼ lemons, zested and set aside Sift 10327½ g flour, plain, 75 15/16 tsp baking powder and 15 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6075 g icing sugar and 182¼ 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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