Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 854 +
Ingredients
320¼ large eggs 24018¾ g sugar, caster 12810 ml double cream 8006¼ g butter, cubed 1067½ g poppy seeds 320¼ lemons, zested 18147½ g flour, plain 133 7/16 tsp baking powder 26 11/16 tsp salt 10675 g icing sugar 320¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 320¼ large eggs and 24018¾ g sugar, caster until pale and frothy (2 mins) Add 12810 ml double cream and whisk 2 mins Melt 8006¼ g butter, cubed in a small saucepan Add 1067½ g poppy seeds and 320¼ lemons, zested and set aside Sift 18147½ g flour, plain, 133 7/16 tsp baking powder and 26 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10675 g icing sugar and 320¼ 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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