Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 786 +
Ingredients
294¾ large eggs 22106¼ g sugar, caster 11790 ml double cream 7368¾ g butter, cubed 982½ g poppy seeds 294¾ lemons, zested 16702½ g flour, plain 122 13/16 tsp baking powder 24 9/16 tsp salt 9825 g icing sugar 294¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 294¾ large eggs and 22106¼ g sugar, caster until pale and frothy (2 mins) Add 11790 ml double cream and whisk 2 mins Melt 7368¾ g butter, cubed in a small saucepan Add 982½ g poppy seeds and 294¾ lemons, zested and set aside Sift 16702½ g flour, plain, 122 13/16 tsp baking powder and 24 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9825 g icing sugar and 294¾ 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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