Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 802 +
Ingredients
300¾ large eggs 22556¼ g sugar, caster 12030 ml double cream 7518¾ g butter, cubed 1002½ g poppy seeds 300¾ lemons, zested 17042½ g flour, plain 125 5/16 tsp baking powder 25 1/16 tsp salt 10025 g icing sugar 300¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 300¾ large eggs and 22556¼ g sugar, caster until pale and frothy (2 mins) Add 12030 ml double cream and whisk 2 mins Melt 7518¾ g butter, cubed in a small saucepan Add 1002½ g poppy seeds and 300¾ lemons, zested and set aside Sift 17042½ g flour, plain, 125 5/16 tsp baking powder and 25 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10025 g icing sugar and 300¾ 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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