Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 554 +
Ingredients
207¾ large eggs 15581¼ g sugar, caster 8310 ml double cream 5193¾ g butter, cubed 692½ g poppy seeds 207¾ lemons, zested 11772½ g flour, plain 86 9/16 tsp baking powder 17 5/16 tsp salt 6925 g icing sugar 207¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 207¾ large eggs and 15581¼ g sugar, caster until pale and frothy (2 mins) Add 8310 ml double cream and whisk 2 mins Melt 5193¾ g butter, cubed in a small saucepan Add 692½ g poppy seeds and 207¾ lemons, zested and set aside Sift 11772½ g flour, plain, 86 9/16 tsp baking powder and 17 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6925 g icing sugar and 207¾ 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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