Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 706 +
Ingredients
264¾ large eggs 19856¼ g sugar, caster 10590 ml double cream 6618¾ g butter, cubed 882½ g poppy seeds 264¾ lemons, zested 15002½ g flour, plain 110 5/16 tsp baking powder 22 1/16 tsp salt 8825 g icing sugar 264¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 264¾ large eggs and 19856¼ g sugar, caster until pale and frothy (2 mins) Add 10590 ml double cream and whisk 2 mins Melt 6618¾ g butter, cubed in a small saucepan Add 882½ g poppy seeds and 264¾ lemons, zested and set aside Sift 15002½ g flour, plain, 110 5/16 tsp baking powder and 22 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8825 g icing sugar and 264¾ 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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