Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1018 +
Ingredients
381¾ large eggs 28631¼ g sugar, caster 15270 ml double cream 9543¾ g butter, cubed 1272½ g poppy seeds 381¾ lemons, zested 21632½ g flour, plain 159 1/16 tsp baking powder 31 13/16 tsp salt 12725 g icing sugar 381¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 381¾ large eggs and 28631¼ g sugar, caster until pale and frothy (2 mins) Add 15270 ml double cream and whisk 2 mins Melt 9543¾ g butter, cubed in a small saucepan Add 1272½ g poppy seeds and 381¾ lemons, zested and set aside Sift 21632½ g flour, plain, 159 1/16 tsp baking powder and 31 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12725 g icing sugar and 381¾ 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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