Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 826 +
Ingredients
309¾ large eggs 23231¼ g sugar, caster 12390 ml double cream 7743¾ g butter, cubed 1032½ g poppy seeds 309¾ lemons, zested 17552½ g flour, plain 129 1/16 tsp baking powder 25 13/16 tsp salt 10325 g icing sugar 309¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 309¾ large eggs and 23231¼ g sugar, caster until pale and frothy (2 mins) Add 12390 ml double cream and whisk 2 mins Melt 7743¾ g butter, cubed in a small saucepan Add 1032½ g poppy seeds and 309¾ lemons, zested and set aside Sift 17552½ g flour, plain, 129 1/16 tsp baking powder and 25 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10325 g icing sugar and 309¾ 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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