Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 690 +
Ingredients
258¾ large eggs 19406¼ g sugar, caster 10350 ml double cream 6468¾ g butter, cubed 862½ g poppy seeds 258¾ lemons, zested 14662½ g flour, plain 107 13/16 tsp baking powder 21 9/16 tsp salt 8625 g icing sugar 258¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 258¾ large eggs and 19406¼ g sugar, caster until pale and frothy (2 mins) Add 10350 ml double cream and whisk 2 mins Melt 6468¾ g butter, cubed in a small saucepan Add 862½ g poppy seeds and 258¾ lemons, zested and set aside Sift 14662½ g flour, plain, 107 13/16 tsp baking powder and 21 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8625 g icing sugar and 258¾ 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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