Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 618 +
Ingredients
231¾ large eggs 17381¼ g sugar, caster 9270 ml double cream 5793¾ g butter, cubed 772½ g poppy seeds 231¾ lemons, zested 13132½ g flour, plain 96 9/16 tsp baking powder 19 5/16 tsp salt 7725 g icing sugar 231¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 231¾ large eggs and 17381¼ g sugar, caster until pale and frothy (2 mins) Add 9270 ml double cream and whisk 2 mins Melt 5793¾ g butter, cubed in a small saucepan Add 772½ g poppy seeds and 231¾ lemons, zested and set aside Sift 13132½ g flour, plain, 96 9/16 tsp baking powder and 19 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7725 g icing sugar and 231¾ 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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