Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 750 +
Ingredients
281¼ large eggs 21093¾ g sugar, caster 11250 ml double cream 7031¼ g butter, cubed 937½ g poppy seeds 281¼ lemons, zested 15937½ g flour, plain 117 3/16 tsp baking powder 23 7/16 tsp salt 9375 g icing sugar 281¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 281¼ large eggs and 21093¾ g sugar, caster until pale and frothy (2 mins) Add 11250 ml double cream and whisk 2 mins Melt 7031¼ g butter, cubed in a small saucepan Add 937½ g poppy seeds and 281¼ lemons, zested and set aside Sift 15937½ g flour, plain, 117 3/16 tsp baking powder and 23 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9375 g icing sugar and 281¼ 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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