Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 674 +
Ingredients
252¾ large eggs 18956¼ g sugar, caster 10110 ml double cream 6318¾ g butter, cubed 842½ g poppy seeds 252¾ lemons, zested 14322½ g flour, plain 105 5/16 tsp baking powder 21 1/16 tsp salt 8425 g icing sugar 252¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 252¾ large eggs and 18956¼ g sugar, caster until pale and frothy (2 mins) Add 10110 ml double cream and whisk 2 mins Melt 6318¾ g butter, cubed in a small saucepan Add 842½ g poppy seeds and 252¾ lemons, zested and set aside Sift 14322½ g flour, plain, 105 5/16 tsp baking powder and 21 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8425 g icing sugar and 252¾ 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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