Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 498 +
Ingredients
186¾ large eggs 14006¼ g sugar, caster 7470 ml double cream 4668¾ g butter, cubed 622½ g poppy seeds 186¾ lemons, zested 10582½ g flour, plain 77 13/16 tsp baking powder 15 9/16 tsp salt 6225 g icing sugar 186¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 186¾ large eggs and 14006¼ g sugar, caster until pale and frothy (2 mins) Add 7470 ml double cream and whisk 2 mins Melt 4668¾ g butter, cubed in a small saucepan Add 622½ g poppy seeds and 186¾ lemons, zested and set aside Sift 10582½ g flour, plain, 77 13/16 tsp baking powder and 15 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6225 g icing sugar and 186¾ 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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