Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 814 +
Ingredients
305¼ large eggs 22893¾ g sugar, caster 12210 ml double cream 7631¼ g butter, cubed 1017½ g poppy seeds 305¼ lemons, zested 17297½ g flour, plain 127 3/16 tsp baking powder 25 7/16 tsp salt 10175 g icing sugar 305¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 305¼ large eggs and 22893¾ g sugar, caster until pale and frothy (2 mins) Add 12210 ml double cream and whisk 2 mins Melt 7631¼ g butter, cubed in a small saucepan Add 1017½ g poppy seeds and 305¼ lemons, zested and set aside Sift 17297½ g flour, plain, 127 3/16 tsp baking powder and 25 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10175 g icing sugar and 305¼ 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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