Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 730 +
Ingredients
273¾ large eggs 20531¼ g sugar, caster 10950 ml double cream 6843¾ g butter, cubed 912½ g poppy seeds 273¾ lemons, zested 15512½ g flour, plain 114 1/16 tsp baking powder 22 13/16 tsp salt 9125 g icing sugar 273¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 273¾ large eggs and 20531¼ g sugar, caster until pale and frothy (2 mins) Add 10950 ml double cream and whisk 2 mins Melt 6843¾ g butter, cubed in a small saucepan Add 912½ g poppy seeds and 273¾ lemons, zested and set aside Sift 15512½ g flour, plain, 114 1/16 tsp baking powder and 22 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9125 g icing sugar and 273¾ 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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