Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 714 +
Ingredients
267¾ large eggs 20081¼ g sugar, caster 10710 ml double cream 6693¾ g butter, cubed 892½ g poppy seeds 267¾ lemons, zested 15172½ g flour, plain 111 9/16 tsp baking powder 22 5/16 tsp salt 8925 g icing sugar 267¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 267¾ large eggs and 20081¼ g sugar, caster until pale and frothy (2 mins) Add 10710 ml double cream and whisk 2 mins Melt 6693¾ g butter, cubed in a small saucepan Add 892½ g poppy seeds and 267¾ lemons, zested and set aside Sift 15172½ g flour, plain, 111 9/16 tsp baking powder and 22 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8925 g icing sugar and 267¾ 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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