Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 710 +
Ingredients
266¼ large eggs 19968¾ g sugar, caster 10650 ml double cream 6656¼ g butter, cubed 887½ g poppy seeds 266¼ lemons, zested 15087½ g flour, plain 110 15/16 tsp baking powder 22 3/16 tsp salt 8875 g icing sugar 266¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 266¼ large eggs and 19968¾ g sugar, caster until pale and frothy (2 mins) Add 10650 ml double cream and whisk 2 mins Melt 6656¼ g butter, cubed in a small saucepan Add 887½ g poppy seeds and 266¼ lemons, zested and set aside Sift 15087½ g flour, plain, 110 15/16 tsp baking powder and 22 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8875 g icing sugar and 266¼ 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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