Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 594 +
Ingredients
222¾ large eggs 16706¼ g sugar, caster 8910 ml double cream 5568¾ g butter, cubed 742½ g poppy seeds 222¾ lemons, zested 12622½ g flour, plain 92 13/16 tsp baking powder 18 9/16 tsp salt 7425 g icing sugar 222¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 222¾ large eggs and 16706¼ g sugar, caster until pale and frothy (2 mins) Add 8910 ml double cream and whisk 2 mins Melt 5568¾ g butter, cubed in a small saucepan Add 742½ g poppy seeds and 222¾ lemons, zested and set aside Sift 12622½ g flour, plain, 92 13/16 tsp baking powder and 18 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7425 g icing sugar and 222¾ 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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