Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 514 +
Ingredients
192¾ large eggs 14456¼ g sugar, caster 7710 ml double cream 4818¾ g butter, cubed 642½ g poppy seeds 192¾ lemons, zested 10922½ g flour, plain 80 5/16 tsp baking powder 16 1/16 tsp salt 6425 g icing sugar 192¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 192¾ large eggs and 14456¼ g sugar, caster until pale and frothy (2 mins) Add 7710 ml double cream and whisk 2 mins Melt 4818¾ g butter, cubed in a small saucepan Add 642½ g poppy seeds and 192¾ lemons, zested and set aside Sift 10922½ g flour, plain, 80 5/16 tsp baking powder and 16 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6425 g icing sugar and 192¾ 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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