Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 754 +
Ingredients
282¾ large eggs 21206¼ g sugar, caster 11310 ml double cream 7068¾ g butter, cubed 942½ g poppy seeds 282¾ lemons, zested 16022½ g flour, plain 117 13/16 tsp baking powder 23 9/16 tsp salt 9425 g icing sugar 282¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 282¾ large eggs and 21206¼ g sugar, caster until pale and frothy (2 mins) Add 11310 ml double cream and whisk 2 mins Melt 7068¾ g butter, cubed in a small saucepan Add 942½ g poppy seeds and 282¾ lemons, zested and set aside Sift 16022½ g flour, plain, 117 13/16 tsp baking powder and 23 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9425 g icing sugar and 282¾ 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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