Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 834 +
Ingredients
312¾ large eggs 23456¼ g sugar, caster 12510 ml double cream 7818¾ g butter, cubed 1042½ g poppy seeds 312¾ lemons, zested 17722½ g flour, plain 130 5/16 tsp baking powder 26 1/16 tsp salt 10425 g icing sugar 312¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 312¾ large eggs and 23456¼ g sugar, caster until pale and frothy (2 mins) Add 12510 ml double cream and whisk 2 mins Melt 7818¾ g butter, cubed in a small saucepan Add 1042½ g poppy seeds and 312¾ lemons, zested and set aside Sift 17722½ g flour, plain, 130 5/16 tsp baking powder and 26 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10425 g icing sugar and 312¾ 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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