Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 830 +
Ingredients
311¼ large eggs 23343¾ g sugar, caster 12450 ml double cream 7781¼ g butter, cubed 1037½ g poppy seeds 311¼ lemons, zested 17637½ g flour, plain 129 11/16 tsp baking powder 25 15/16 tsp salt 10375 g icing sugar 311¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 311¼ large eggs and 23343¾ g sugar, caster until pale and frothy (2 mins) Add 12450 ml double cream and whisk 2 mins Melt 7781¼ g butter, cubed in a small saucepan Add 1037½ g poppy seeds and 311¼ lemons, zested and set aside Sift 17637½ g flour, plain, 129 11/16 tsp baking powder and 25 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10375 g icing sugar and 311¼ 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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