Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 530 +
Ingredients
198¾ large eggs 14906¼ g sugar, caster 7950 ml double cream 4968¾ g butter, cubed 662½ g poppy seeds 198¾ lemons, zested 11262½ g flour, plain 82 13/16 tsp baking powder 16 9/16 tsp salt 6625 g icing sugar 198¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 198¾ large eggs and 14906¼ g sugar, caster until pale and frothy (2 mins) Add 7950 ml double cream and whisk 2 mins Melt 4968¾ g butter, cubed in a small saucepan Add 662½ g poppy seeds and 198¾ lemons, zested and set aside Sift 11262½ g flour, plain, 82 13/16 tsp baking powder and 16 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6625 g icing sugar and 198¾ 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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