Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 746 +
Ingredients
279¾ large eggs 20981¼ g sugar, caster 11190 ml double cream 6993¾ g butter, cubed 932½ g poppy seeds 279¾ lemons, zested 15852½ g flour, plain 116 9/16 tsp baking powder 23 5/16 tsp salt 9325 g icing sugar 279¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 279¾ large eggs and 20981¼ g sugar, caster until pale and frothy (2 mins) Add 11190 ml double cream and whisk 2 mins Melt 6993¾ g butter, cubed in a small saucepan Add 932½ g poppy seeds and 279¾ lemons, zested and set aside Sift 15852½ g flour, plain, 116 9/16 tsp baking powder and 23 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9325 g icing sugar and 279¾ 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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