Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 546 +
Ingredients
204¾ large eggs 15356¼ g sugar, caster 8190 ml double cream 5118¾ g butter, cubed 682½ g poppy seeds 204¾ lemons, zested 11602½ g flour, plain 85 5/16 tsp baking powder 17 1/16 tsp salt 6825 g icing sugar 204¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 204¾ large eggs and 15356¼ g sugar, caster until pale and frothy (2 mins) Add 8190 ml double cream and whisk 2 mins Melt 5118¾ g butter, cubed in a small saucepan Add 682½ g poppy seeds and 204¾ lemons, zested and set aside Sift 11602½ g flour, plain, 85 5/16 tsp baking powder and 17 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6825 g icing sugar and 204¾ 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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