Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 694 +
Ingredients
260¼ large eggs 19518¾ g sugar, caster 10410 ml double cream 6506¼ g butter, cubed 867½ g poppy seeds 260¼ lemons, zested 14747½ g flour, plain 108 7/16 tsp baking powder 21 11/16 tsp salt 8675 g icing sugar 260¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 260¼ large eggs and 19518¾ g sugar, caster until pale and frothy (2 mins) Add 10410 ml double cream and whisk 2 mins Melt 6506¼ g butter, cubed in a small saucepan Add 867½ g poppy seeds and 260¼ lemons, zested and set aside Sift 14747½ g flour, plain, 108 7/16 tsp baking powder and 21 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8675 g icing sugar and 260¼ 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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