Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 678 +
Ingredients
254¼ large eggs 19068¾ g sugar, caster 10170 ml double cream 6356¼ g butter, cubed 847½ g poppy seeds 254¼ lemons, zested 14407½ g flour, plain 105 15/16 tsp baking powder 21 3/16 tsp salt 8475 g icing sugar 254¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 254¼ large eggs and 19068¾ g sugar, caster until pale and frothy (2 mins) Add 10170 ml double cream and whisk 2 mins Melt 6356¼ g butter, cubed in a small saucepan Add 847½ g poppy seeds and 254¼ lemons, zested and set aside Sift 14407½ g flour, plain, 105 15/16 tsp baking powder and 21 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8475 g icing sugar and 254¼ 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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