Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 662 +
Ingredients
248¼ large eggs 18618¾ g sugar, caster 9930 ml double cream 6206¼ g butter, cubed 827½ g poppy seeds 248¼ lemons, zested 14067½ g flour, plain 103 7/16 tsp baking powder 20 11/16 tsp salt 8275 g icing sugar 248¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 248¼ large eggs and 18618¾ g sugar, caster until pale and frothy (2 mins) Add 9930 ml double cream and whisk 2 mins Melt 6206¼ g butter, cubed in a small saucepan Add 827½ g poppy seeds and 248¼ lemons, zested and set aside Sift 14067½ g flour, plain, 103 7/16 tsp baking powder and 20 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8275 g icing sugar and 248¼ 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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