Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 510 +
Ingredients
191¼ large eggs 14343¾ g sugar, caster 7650 ml double cream 4781¼ g butter, cubed 637½ g poppy seeds 191¼ lemons, zested 10837½ g flour, plain 79 11/16 tsp baking powder 15 15/16 tsp salt 6375 g icing sugar 191¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 191¼ large eggs and 14343¾ g sugar, caster until pale and frothy (2 mins) Add 7650 ml double cream and whisk 2 mins Melt 4781¼ g butter, cubed in a small saucepan Add 637½ g poppy seeds and 191¼ lemons, zested and set aside Sift 10837½ g flour, plain, 79 11/16 tsp baking powder and 15 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6375 g icing sugar and 191¼ 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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