Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 626 +
Ingredients
234¾ large eggs 17606¼ g sugar, caster 9390 ml double cream 5868¾ g butter, cubed 782½ g poppy seeds 234¾ lemons, zested 13302½ g flour, plain 97 13/16 tsp baking powder 19 9/16 tsp salt 7825 g icing sugar 234¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 234¾ large eggs and 17606¼ g sugar, caster until pale and frothy (2 mins) Add 9390 ml double cream and whisk 2 mins Melt 5868¾ g butter, cubed in a small saucepan Add 782½ g poppy seeds and 234¾ lemons, zested and set aside Sift 13302½ g flour, plain, 97 13/16 tsp baking powder and 19 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7825 g icing sugar and 234¾ 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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