Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 774 +
Ingredients
290¼ large eggs 21768¾ g sugar, caster 11610 ml double cream 7256¼ g butter, cubed 967½ g poppy seeds 290¼ lemons, zested 16447½ g flour, plain 120 15/16 tsp baking powder 24 3/16 tsp salt 9675 g icing sugar 290¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 290¼ large eggs and 21768¾ g sugar, caster until pale and frothy (2 mins) Add 11610 ml double cream and whisk 2 mins Melt 7256¼ g butter, cubed in a small saucepan Add 967½ g poppy seeds and 290¼ lemons, zested and set aside Sift 16447½ g flour, plain, 120 15/16 tsp baking powder and 24 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9675 g icing sugar and 290¼ 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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