Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 770 +
Ingredients
288¾ large eggs 21656¼ g sugar, caster 11550 ml double cream 7218¾ g butter, cubed 962½ g poppy seeds 288¾ lemons, zested 16362½ g flour, plain 120 5/16 tsp baking powder 24 1/16 tsp salt 9625 g icing sugar 288¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 288¾ large eggs and 21656¼ g sugar, caster until pale and frothy (2 mins) Add 11550 ml double cream and whisk 2 mins Melt 7218¾ g butter, cubed in a small saucepan Add 962½ g poppy seeds and 288¾ lemons, zested and set aside Sift 16362½ g flour, plain, 120 5/16 tsp baking powder and 24 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9625 g icing sugar and 288¾ 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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