Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 494 +
Ingredients
185¼ large eggs 13893¾ g sugar, caster 7410 ml double cream 4631¼ g butter, cubed 617½ g poppy seeds 185¼ lemons, zested 10497½ g flour, plain 77 3/16 tsp baking powder 15 7/16 tsp salt 6175 g icing sugar 185¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 185¼ large eggs and 13893¾ g sugar, caster until pale and frothy (2 mins) Add 7410 ml double cream and whisk 2 mins Melt 4631¼ g butter, cubed in a small saucepan Add 617½ g poppy seeds and 185¼ lemons, zested and set aside Sift 10497½ g flour, plain, 77 3/16 tsp baking powder and 15 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6175 g icing sugar and 185¼ 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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