Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 562 +
Ingredients
210¾ large eggs 15806¼ g sugar, caster 8430 ml double cream 5268¾ g butter, cubed 702½ g poppy seeds 210¾ lemons, zested 11942½ g flour, plain 87 13/16 tsp baking powder 17 9/16 tsp salt 7025 g icing sugar 210¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 210¾ large eggs and 15806¼ g sugar, caster until pale and frothy (2 mins) Add 8430 ml double cream and whisk 2 mins Melt 5268¾ g butter, cubed in a small saucepan Add 702½ g poppy seeds and 210¾ lemons, zested and set aside Sift 11942½ g flour, plain, 87 13/16 tsp baking powder and 17 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7025 g icing sugar and 210¾ 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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