Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 846 +
Ingredients
317¼ large eggs 23793¾ g sugar, caster 12690 ml double cream 7931¼ g butter, cubed 1057½ g poppy seeds 317¼ lemons, zested 17977½ g flour, plain 132 3/16 tsp baking powder 26 7/16 tsp salt 10575 g icing sugar 317¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 317¼ large eggs and 23793¾ g sugar, caster until pale and frothy (2 mins) Add 12690 ml double cream and whisk 2 mins Melt 7931¼ g butter, cubed in a small saucepan Add 1057½ g poppy seeds and 317¼ lemons, zested and set aside Sift 17977½ g flour, plain, 132 3/16 tsp baking powder and 26 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10575 g icing sugar and 317¼ 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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