Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 582 +
Ingredients
218¼ large eggs 16368¾ g sugar, caster 8730 ml double cream 5456¼ g butter, cubed 727½ g poppy seeds 218¼ lemons, zested 12367½ g flour, plain 90 15/16 tsp baking powder 18 3/16 tsp salt 7275 g icing sugar 218¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 218¼ large eggs and 16368¾ g sugar, caster until pale and frothy (2 mins) Add 8730 ml double cream and whisk 2 mins Melt 5456¼ g butter, cubed in a small saucepan Add 727½ g poppy seeds and 218¼ lemons, zested and set aside Sift 12367½ g flour, plain, 90 15/16 tsp baking powder and 18 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7275 g icing sugar and 218¼ 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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