Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 850 +
Ingredients
318¾ large eggs 23906¼ g sugar, caster 12750 ml double cream 7968¾ g butter, cubed 1062½ g poppy seeds 318¾ lemons, zested 18062½ g flour, plain 132 13/16 tsp baking powder 26 9/16 tsp salt 10625 g icing sugar 318¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 318¾ large eggs and 23906¼ g sugar, caster until pale and frothy (2 mins) Add 12750 ml double cream and whisk 2 mins Melt 7968¾ g butter, cubed in a small saucepan Add 1062½ g poppy seeds and 318¾ lemons, zested and set aside Sift 18062½ g flour, plain, 132 13/16 tsp baking powder and 26 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10625 g icing sugar and 318¾ 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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