Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 806 +
Ingredients
302¼ large eggs 22668¾ g sugar, caster 12090 ml double cream 7556¼ g butter, cubed 1007½ g poppy seeds 302¼ lemons, zested 17127½ g flour, plain 125 15/16 tsp baking powder 25 3/16 tsp salt 10075 g icing sugar 302¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 302¼ large eggs and 22668¾ g sugar, caster until pale and frothy (2 mins) Add 12090 ml double cream and whisk 2 mins Melt 7556¼ g butter, cubed in a small saucepan Add 1007½ g poppy seeds and 302¼ lemons, zested and set aside Sift 17127½ g flour, plain, 125 15/16 tsp baking powder and 25 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10075 g icing sugar and 302¼ 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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