Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 610 +
Ingredients
228¾ large eggs 17156¼ g sugar, caster 9150 ml double cream 5718¾ g butter, cubed 762½ g poppy seeds 228¾ lemons, zested 12962½ g flour, plain 95 5/16 tsp baking powder 19 1/16 tsp salt 7625 g icing sugar 228¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 228¾ large eggs and 17156¼ g sugar, caster until pale and frothy (2 mins) Add 9150 ml double cream and whisk 2 mins Melt 5718¾ g butter, cubed in a small saucepan Add 762½ g poppy seeds and 228¾ lemons, zested and set aside Sift 12962½ g flour, plain, 95 5/16 tsp baking powder and 19 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7625 g icing sugar and 228¾ 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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