Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 634 +
Ingredients
237¾ large eggs 17831¼ g sugar, caster 9510 ml double cream 5943¾ g butter, cubed 792½ g poppy seeds 237¾ lemons, zested 13472½ g flour, plain 99 1/16 tsp baking powder 19 13/16 tsp salt 7925 g icing sugar 237¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 237¾ large eggs and 17831¼ g sugar, caster until pale and frothy (2 mins) Add 9510 ml double cream and whisk 2 mins Melt 5943¾ g butter, cubed in a small saucepan Add 792½ g poppy seeds and 237¾ lemons, zested and set aside Sift 13472½ g flour, plain, 99 1/16 tsp baking powder and 19 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7925 g icing sugar and 237¾ 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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