Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 606 +
Ingredients
227¼ large eggs 17043¾ g sugar, caster 9090 ml double cream 5681¼ g butter, cubed 757½ g poppy seeds 227¼ lemons, zested 12877½ g flour, plain 94 11/16 tsp baking powder 18 15/16 tsp salt 7575 g icing sugar 227¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 227¼ large eggs and 17043¾ g sugar, caster until pale and frothy (2 mins) Add 9090 ml double cream and whisk 2 mins Melt 5681¼ g butter, cubed in a small saucepan Add 757½ g poppy seeds and 227¼ lemons, zested and set aside Sift 12877½ g flour, plain, 94 11/16 tsp baking powder and 18 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7575 g icing sugar and 227¼ 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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