Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 798 +
Ingredients
299¼ large eggs 22443¾ g sugar, caster 11970 ml double cream 7481¼ g butter, cubed 997½ g poppy seeds 299¼ lemons, zested 16957½ g flour, plain 124 11/16 tsp baking powder 24 15/16 tsp salt 9975 g icing sugar 299¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 299¼ large eggs and 22443¾ g sugar, caster until pale and frothy (2 mins) Add 11970 ml double cream and whisk 2 mins Melt 7481¼ g butter, cubed in a small saucepan Add 997½ g poppy seeds and 299¼ lemons, zested and set aside Sift 16957½ g flour, plain, 124 11/16 tsp baking powder and 24 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9975 g icing sugar and 299¼ 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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