Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1010 +
Ingredients
378¾ large eggs 28406¼ g sugar, caster 15150 ml double cream 9468¾ g butter, cubed 1262½ g poppy seeds 378¾ lemons, zested 21462½ g flour, plain 157 13/16 tsp baking powder 31 9/16 tsp salt 12625 g icing sugar 378¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 378¾ large eggs and 28406¼ g sugar, caster until pale and frothy (2 mins) Add 15150 ml double cream and whisk 2 mins Melt 9468¾ g butter, cubed in a small saucepan Add 1262½ g poppy seeds and 378¾ lemons, zested and set aside Sift 21462½ g flour, plain, 157 13/16 tsp baking powder and 31 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12625 g icing sugar and 378¾ 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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