Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 630 +
Ingredients
236¼ large eggs 17718¾ g sugar, caster 9450 ml double cream 5906¼ g butter, cubed 787½ g poppy seeds 236¼ lemons, zested 13387½ g flour, plain 98 7/16 tsp baking powder 19 11/16 tsp salt 7875 g icing sugar 236¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 236¼ large eggs and 17718¾ g sugar, caster until pale and frothy (2 mins) Add 9450 ml double cream and whisk 2 mins Melt 5906¼ g butter, cubed in a small saucepan Add 787½ g poppy seeds and 236¼ lemons, zested and set aside Sift 13387½ g flour, plain, 98 7/16 tsp baking powder and 19 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7875 g icing sugar and 236¼ 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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