Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 586 +
Ingredients
219¾ large eggs 16481¼ g sugar, caster 8790 ml double cream 5493¾ g butter, cubed 732½ g poppy seeds 219¾ lemons, zested 12452½ g flour, plain 91 9/16 tsp baking powder 18 5/16 tsp salt 7325 g icing sugar 219¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 219¾ large eggs and 16481¼ g sugar, caster until pale and frothy (2 mins) Add 8790 ml double cream and whisk 2 mins Melt 5493¾ g butter, cubed in a small saucepan Add 732½ g poppy seeds and 219¾ lemons, zested and set aside Sift 12452½ g flour, plain, 91 9/16 tsp baking powder and 18 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7325 g icing sugar and 219¾ 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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