Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 804 +
Ingredients
301½ large eggs 22612½ g sugar, caster 12060 ml double cream 7537½ g butter, cubed 1005 g poppy seeds 301½ lemons, zested 17085 g flour, plain 125⅝ tsp baking powder 25⅛ tsp salt 10050 g icing sugar 301½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 301½ large eggs and 22612½ g sugar, caster until pale and frothy (2 mins) Add 12060 ml double cream and whisk 2 mins Melt 7537½ g butter, cubed in a small saucepan Add 1005 g poppy seeds and 301½ lemons, zested and set aside Sift 17085 g flour, plain, 125⅝ tsp baking powder and 25⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10050 g icing sugar and 301½ 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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