Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 526 +
Ingredients
197¼ large eggs 14793¾ g sugar, caster 7890 ml double cream 4931¼ g butter, cubed 657½ g poppy seeds 197¼ lemons, zested 11177½ g flour, plain 82 3/16 tsp baking powder 16 7/16 tsp salt 6575 g icing sugar 197¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 197¼ large eggs and 14793¾ g sugar, caster until pale and frothy (2 mins) Add 7890 ml double cream and whisk 2 mins Melt 4931¼ g butter, cubed in a small saucepan Add 657½ g poppy seeds and 197¼ lemons, zested and set aside Sift 11177½ g flour, plain, 82 3/16 tsp baking powder and 16 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6575 g icing sugar and 197¼ 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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