Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 658 +
Ingredients
246¾ large eggs 18506¼ g sugar, caster 9870 ml double cream 6168¾ g butter, cubed 822½ g poppy seeds 246¾ lemons, zested 13982½ g flour, plain 102 13/16 tsp baking powder 20 9/16 tsp salt 8225 g icing sugar 246¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 246¾ large eggs and 18506¼ g sugar, caster until pale and frothy (2 mins) Add 9870 ml double cream and whisk 2 mins Melt 6168¾ g butter, cubed in a small saucepan Add 822½ g poppy seeds and 246¾ lemons, zested and set aside Sift 13982½ g flour, plain, 102 13/16 tsp baking powder and 20 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8225 g icing sugar and 246¾ 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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