Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 682 +
Ingredients
255¾ large eggs 19181¼ g sugar, caster 10230 ml double cream 6393¾ g butter, cubed 852½ g poppy seeds 255¾ lemons, zested 14492½ g flour, plain 106 9/16 tsp baking powder 21 5/16 tsp salt 8525 g icing sugar 255¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 255¾ large eggs and 19181¼ g sugar, caster until pale and frothy (2 mins) Add 10230 ml double cream and whisk 2 mins Melt 6393¾ g butter, cubed in a small saucepan Add 852½ g poppy seeds and 255¾ lemons, zested and set aside Sift 14492½ g flour, plain, 106 9/16 tsp baking powder and 21 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8525 g icing sugar and 255¾ 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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