Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 858 +
Ingredients
321¾ large eggs 24131¼ g sugar, caster 12870 ml double cream 8043¾ g butter, cubed 1072½ g poppy seeds 321¾ lemons, zested 18232½ g flour, plain 134 1/16 tsp baking powder 26 13/16 tsp salt 10725 g icing sugar 321¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 321¾ large eggs and 24131¼ g sugar, caster until pale and frothy (2 mins) Add 12870 ml double cream and whisk 2 mins Melt 8043¾ g butter, cubed in a small saucepan Add 1072½ g poppy seeds and 321¾ lemons, zested and set aside Sift 18232½ g flour, plain, 134 1/16 tsp baking powder and 26 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10725 g icing sugar and 321¾ 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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