Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 642 +
Ingredients
240¾ large eggs 18056¼ g sugar, caster 9630 ml double cream 6018¾ g butter, cubed 802½ g poppy seeds 240¾ lemons, zested 13642½ g flour, plain 100 5/16 tsp baking powder 20 1/16 tsp salt 8025 g icing sugar 240¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 240¾ large eggs and 18056¼ g sugar, caster until pale and frothy (2 mins) Add 9630 ml double cream and whisk 2 mins Melt 6018¾ g butter, cubed in a small saucepan Add 802½ g poppy seeds and 240¾ lemons, zested and set aside Sift 13642½ g flour, plain, 100 5/16 tsp baking powder and 20 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8025 g icing sugar and 240¾ 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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