Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 654 +
Ingredients
245¼ large eggs 18393¾ g sugar, caster 9810 ml double cream 6131¼ g butter, cubed 817½ g poppy seeds 245¼ lemons, zested 13897½ g flour, plain 102 3/16 tsp baking powder 20 7/16 tsp salt 8175 g icing sugar 245¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 245¼ large eggs and 18393¾ g sugar, caster until pale and frothy (2 mins) Add 9810 ml double cream and whisk 2 mins Melt 6131¼ g butter, cubed in a small saucepan Add 817½ g poppy seeds and 245¼ lemons, zested and set aside Sift 13897½ g flour, plain, 102 3/16 tsp baking powder and 20 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8175 g icing sugar and 245¼ 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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