Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1022 +
Ingredients
383¼ large eggs 28743¾ g sugar, caster 15330 ml double cream 9581¼ g butter, cubed 1277½ g poppy seeds 383¼ lemons, zested 21717½ g flour, plain 159 11/16 tsp baking powder 31 15/16 tsp salt 12775 g icing sugar 383¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 383¼ large eggs and 28743¾ g sugar, caster until pale and frothy (2 mins) Add 15330 ml double cream and whisk 2 mins Melt 9581¼ g butter, cubed in a small saucepan Add 1277½ g poppy seeds and 383¼ lemons, zested and set aside Sift 21717½ g flour, plain, 159 11/16 tsp baking powder and 31 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12775 g icing sugar and 383¼ 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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