Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 598 +
Ingredients
224¼ large eggs 16818¾ g sugar, caster 8970 ml double cream 5606¼ g butter, cubed 747½ g poppy seeds 224¼ lemons, zested 12707½ g flour, plain 93 7/16 tsp baking powder 18 11/16 tsp salt 7475 g icing sugar 224¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 224¼ large eggs and 16818¾ g sugar, caster until pale and frothy (2 mins) Add 8970 ml double cream and whisk 2 mins Melt 5606¼ g butter, cubed in a small saucepan Add 747½ g poppy seeds and 224¼ lemons, zested and set aside Sift 12707½ g flour, plain, 93 7/16 tsp baking powder and 18 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7475 g icing sugar and 224¼ 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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