Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 670 +
Ingredients
251¼ large eggs 18843¾ g sugar, caster 10050 ml double cream 6281¼ g butter, cubed 837½ g poppy seeds 251¼ lemons, zested 14237½ g flour, plain 104 11/16 tsp baking powder 20 15/16 tsp salt 8375 g icing sugar 251¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 251¼ large eggs and 18843¾ g sugar, caster until pale and frothy (2 mins) Add 10050 ml double cream and whisk 2 mins Melt 6281¼ g butter, cubed in a small saucepan Add 837½ g poppy seeds and 251¼ lemons, zested and set aside Sift 14237½ g flour, plain, 104 11/16 tsp baking powder and 20 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8375 g icing sugar and 251¼ 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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