Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 550 +
Ingredients
206¼ large eggs 15468¾ g sugar, caster 8250 ml double cream 5156¼ g butter, cubed 687½ g poppy seeds 206¼ lemons, zested 11687½ g flour, plain 85 15/16 tsp baking powder 17 3/16 tsp salt 6875 g icing sugar 206¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 206¼ large eggs and 15468¾ g sugar, caster until pale and frothy (2 mins) Add 8250 ml double cream and whisk 2 mins Melt 5156¼ g butter, cubed in a small saucepan Add 687½ g poppy seeds and 206¼ lemons, zested and set aside Sift 11687½ g flour, plain, 85 15/16 tsp baking powder and 17 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6875 g icing sugar and 206¼ 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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