Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 574 +
Ingredients
215¼ large eggs 16143¾ g sugar, caster 8610 ml double cream 5381¼ g butter, cubed 717½ g poppy seeds 215¼ lemons, zested 12197½ g flour, plain 89 11/16 tsp baking powder 17 15/16 tsp salt 7175 g icing sugar 215¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 215¼ large eggs and 16143¾ g sugar, caster until pale and frothy (2 mins) Add 8610 ml double cream and whisk 2 mins Melt 5381¼ g butter, cubed in a small saucepan Add 717½ g poppy seeds and 215¼ lemons, zested and set aside Sift 12197½ g flour, plain, 89 11/16 tsp baking powder and 17 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7175 g icing sugar and 215¼ 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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