Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 578 +
Ingredients
216¾ large eggs 16256¼ g sugar, caster 8670 ml double cream 5418¾ g butter, cubed 722½ g poppy seeds 216¾ lemons, zested 12282½ g flour, plain 90 5/16 tsp baking powder 18 1/16 tsp salt 7225 g icing sugar 216¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 216¾ large eggs and 16256¼ g sugar, caster until pale and frothy (2 mins) Add 8670 ml double cream and whisk 2 mins Melt 5418¾ g butter, cubed in a small saucepan Add 722½ g poppy seeds and 216¾ lemons, zested and set aside Sift 12282½ g flour, plain, 90 5/16 tsp baking powder and 18 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7225 g icing sugar and 216¾ 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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