Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 868 +
Ingredients
325½ large eggs 24412½ g sugar, caster 13020 ml double cream 8137½ g butter, cubed 1085 g poppy seeds 325½ lemons, zested 18445 g flour, plain 135⅝ tsp baking powder 27⅛ tsp salt 10850 g icing sugar 325½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 325½ large eggs and 24412½ g sugar, caster until pale and frothy (2 mins) Add 13020 ml double cream and whisk 2 mins Melt 8137½ g butter, cubed in a small saucepan Add 1085 g poppy seeds and 325½ lemons, zested and set aside Sift 18445 g flour, plain, 135⅝ tsp baking powder and 27⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10850 g icing sugar and 325½ 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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