Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 646 +
Ingredients
242¼ large eggs 18168¾ g sugar, caster 9690 ml double cream 6056¼ g butter, cubed 807½ g poppy seeds 242¼ lemons, zested 13727½ g flour, plain 100 15/16 tsp baking powder 20 3/16 tsp salt 8075 g icing sugar 242¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 242¼ large eggs and 18168¾ g sugar, caster until pale and frothy (2 mins) Add 9690 ml double cream and whisk 2 mins Melt 6056¼ g butter, cubed in a small saucepan Add 807½ g poppy seeds and 242¼ lemons, zested and set aside Sift 13727½ g flour, plain, 100 15/16 tsp baking powder and 20 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8075 g icing sugar and 242¼ 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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