Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 790 +
Ingredients
296¼ large eggs 22218¾ g sugar, caster 11850 ml double cream 7406¼ g butter, cubed 987½ g poppy seeds 296¼ lemons, zested 16787½ g flour, plain 123 7/16 tsp baking powder 24 11/16 tsp salt 9875 g icing sugar 296¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 296¼ large eggs and 22218¾ g sugar, caster until pale and frothy (2 mins) Add 11850 ml double cream and whisk 2 mins Melt 7406¼ g butter, cubed in a small saucepan Add 987½ g poppy seeds and 296¼ lemons, zested and set aside Sift 16787½ g flour, plain, 123 7/16 tsp baking powder and 24 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9875 g icing sugar and 296¼ 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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