Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 638 +
Ingredients
239¼ large eggs 17943¾ g sugar, caster 9570 ml double cream 5981¼ g butter, cubed 797½ g poppy seeds 239¼ lemons, zested 13557½ g flour, plain 99 11/16 tsp baking powder 19 15/16 tsp salt 7975 g icing sugar 239¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 239¼ large eggs and 17943¾ g sugar, caster until pale and frothy (2 mins) Add 9570 ml double cream and whisk 2 mins Melt 5981¼ g butter, cubed in a small saucepan Add 797½ g poppy seeds and 239¼ lemons, zested and set aside Sift 13557½ g flour, plain, 99 11/16 tsp baking powder and 19 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7975 g icing sugar and 239¼ 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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