Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 998 +
Ingredients
374¼ large eggs 28068¾ g sugar, caster 14970 ml double cream 9356¼ g butter, cubed 1247½ g poppy seeds 374¼ lemons, zested 21207½ g flour, plain 155 15/16 tsp baking powder 31 3/16 tsp salt 12475 g icing sugar 374¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 374¼ large eggs and 28068¾ g sugar, caster until pale and frothy (2 mins) Add 14970 ml double cream and whisk 2 mins Melt 9356¼ g butter, cubed in a small saucepan Add 1247½ g poppy seeds and 374¼ lemons, zested and set aside Sift 21207½ g flour, plain, 155 15/16 tsp baking powder and 31 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12475 g icing sugar and 374¼ 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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