Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 810 +
Ingredients
303¾ large eggs 22781¼ g sugar, caster 12150 ml double cream 7593¾ g butter, cubed 1012½ g poppy seeds 303¾ lemons, zested 17212½ g flour, plain 126 9/16 tsp baking powder 25 5/16 tsp salt 10125 g icing sugar 303¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 303¾ large eggs and 22781¼ g sugar, caster until pale and frothy (2 mins) Add 12150 ml double cream and whisk 2 mins Melt 7593¾ g butter, cubed in a small saucepan Add 1012½ g poppy seeds and 303¾ lemons, zested and set aside Sift 17212½ g flour, plain, 126 9/16 tsp baking powder and 25 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10125 g icing sugar and 303¾ 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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