Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 818 +
Ingredients
306¾ large eggs 23006¼ g sugar, caster 12270 ml double cream 7668¾ g butter, cubed 1022½ g poppy seeds 306¾ lemons, zested 17382½ g flour, plain 127 13/16 tsp baking powder 25 9/16 tsp salt 10225 g icing sugar 306¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 306¾ large eggs and 23006¼ g sugar, caster until pale and frothy (2 mins) Add 12270 ml double cream and whisk 2 mins Melt 7668¾ g butter, cubed in a small saucepan Add 1022½ g poppy seeds and 306¾ lemons, zested and set aside Sift 17382½ g flour, plain, 127 13/16 tsp baking powder and 25 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10225 g icing sugar and 306¾ 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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