Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 762 +
Ingredients
285¾ large eggs 21431¼ g sugar, caster 11430 ml double cream 7143¾ g butter, cubed 952½ g poppy seeds 285¾ lemons, zested 16192½ g flour, plain 119 1/16 tsp baking powder 23 13/16 tsp salt 9525 g icing sugar 285¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 285¾ large eggs and 21431¼ g sugar, caster until pale and frothy (2 mins) Add 11430 ml double cream and whisk 2 mins Melt 7143¾ g butter, cubed in a small saucepan Add 952½ g poppy seeds and 285¾ lemons, zested and set aside Sift 16192½ g flour, plain, 119 1/16 tsp baking powder and 23 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9525 g icing sugar and 285¾ 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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