Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 406 +
Ingredients
152¼ large eggs 11418¾ g sugar, caster 6090 ml double cream 3806¼ g butter, cubed 507½ g poppy seeds 152¼ lemons, zested 8627½ g flour, plain 63 7/16 tsp baking powder 12 11/16 tsp salt 5075 g icing sugar 152¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 152¼ large eggs and 11418¾ g sugar, caster until pale and frothy (2 mins) Add 6090 ml double cream and whisk 2 mins Melt 3806¼ g butter, cubed in a small saucepan Add 507½ g poppy seeds and 152¼ lemons, zested and set aside Sift 8627½ g flour, plain, 63 7/16 tsp baking powder and 12 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5075 g icing sugar and 152¼ 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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