Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 558 +
Ingredients
209¼ large eggs 15693¾ g sugar, caster 8370 ml double cream 5231¼ g butter, cubed 697½ g poppy seeds 209¼ lemons, zested 11857½ g flour, plain 87 3/16 tsp baking powder 17 7/16 tsp salt 6975 g icing sugar 209¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 209¼ large eggs and 15693¾ g sugar, caster until pale and frothy (2 mins) Add 8370 ml double cream and whisk 2 mins Melt 5231¼ g butter, cubed in a small saucepan Add 697½ g poppy seeds and 209¼ lemons, zested and set aside Sift 11857½ g flour, plain, 87 3/16 tsp baking powder and 17 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6975 g icing sugar and 209¼ 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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