Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 590 +
Ingredients
221¼ large eggs 16593¾ g sugar, caster 8850 ml double cream 5531¼ g butter, cubed 737½ g poppy seeds 221¼ lemons, zested 12537½ g flour, plain 92 3/16 tsp baking powder 18 7/16 tsp salt 7375 g icing sugar 221¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 221¼ large eggs and 16593¾ g sugar, caster until pale and frothy (2 mins) Add 8850 ml double cream and whisk 2 mins Melt 5531¼ g butter, cubed in a small saucepan Add 737½ g poppy seeds and 221¼ lemons, zested and set aside Sift 12537½ g flour, plain, 92 3/16 tsp baking powder and 18 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7375 g icing sugar and 221¼ 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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