Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 734 +
Ingredients
275¼ large eggs 20643¾ g sugar, caster 11010 ml double cream 6881¼ g butter, cubed 917½ g poppy seeds 275¼ lemons, zested 15597½ g flour, plain 114 11/16 tsp baking powder 22 15/16 tsp salt 9175 g icing sugar 275¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 275¼ large eggs and 20643¾ g sugar, caster until pale and frothy (2 mins) Add 11010 ml double cream and whisk 2 mins Melt 6881¼ g butter, cubed in a small saucepan Add 917½ g poppy seeds and 275¼ lemons, zested and set aside Sift 15597½ g flour, plain, 114 11/16 tsp baking powder and 22 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9175 g icing sugar and 275¼ 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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