Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 794 +
Ingredients
297¾ large eggs 22331¼ g sugar, caster 11910 ml double cream 7443¾ g butter, cubed 992½ g poppy seeds 297¾ lemons, zested 16872½ g flour, plain 124 1/16 tsp baking powder 24 13/16 tsp salt 9925 g icing sugar 297¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 297¾ large eggs and 22331¼ g sugar, caster until pale and frothy (2 mins) Add 11910 ml double cream and whisk 2 mins Melt 7443¾ g butter, cubed in a small saucepan Add 992½ g poppy seeds and 297¾ lemons, zested and set aside Sift 16872½ g flour, plain, 124 1/16 tsp baking powder and 24 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9925 g icing sugar and 297¾ 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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