Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 490 +
Ingredients
183¾ large eggs 13781¼ g sugar, caster 7350 ml double cream 4593¾ g butter, cubed 612½ g poppy seeds 183¾ lemons, zested 10412½ g flour, plain 76 9/16 tsp baking powder 15 5/16 tsp salt 6125 g icing sugar 183¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 183¾ large eggs and 13781¼ g sugar, caster until pale and frothy (2 mins) Add 7350 ml double cream and whisk 2 mins Melt 4593¾ g butter, cubed in a small saucepan Add 612½ g poppy seeds and 183¾ lemons, zested and set aside Sift 10412½ g flour, plain, 76 9/16 tsp baking powder and 15 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6125 g icing sugar and 183¾ 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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