Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 478 +
Ingredients
179¼ large eggs 13443¾ g sugar, caster 7170 ml double cream 4481¼ g butter, cubed 597½ g poppy seeds 179¼ lemons, zested 10157½ g flour, plain 74 11/16 tsp baking powder 14 15/16 tsp salt 5975 g icing sugar 179¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 179¼ large eggs and 13443¾ g sugar, caster until pale and frothy (2 mins) Add 7170 ml double cream and whisk 2 mins Melt 4481¼ g butter, cubed in a small saucepan Add 597½ g poppy seeds and 179¼ lemons, zested and set aside Sift 10157½ g flour, plain, 74 11/16 tsp baking powder and 14 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5975 g icing sugar and 179¼ 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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