Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 602 +
Ingredients
225¾ large eggs 16931¼ g sugar, caster 9030 ml double cream 5643¾ g butter, cubed 752½ g poppy seeds 225¾ lemons, zested 12792½ g flour, plain 94 1/16 tsp baking powder 18 13/16 tsp salt 7525 g icing sugar 225¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 225¾ large eggs and 16931¼ g sugar, caster until pale and frothy (2 mins) Add 9030 ml double cream and whisk 2 mins Melt 5643¾ g butter, cubed in a small saucepan Add 752½ g poppy seeds and 225¾ lemons, zested and set aside Sift 12792½ g flour, plain, 94 1/16 tsp baking powder and 18 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7525 g icing sugar and 225¾ 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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