Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 862 +
Ingredients
323¼ large eggs 24243¾ g sugar, caster 12930 ml double cream 8081¼ g butter, cubed 1077½ g poppy seeds 323¼ lemons, zested 18317½ g flour, plain 134 11/16 tsp baking powder 26 15/16 tsp salt 10775 g icing sugar 323¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 323¼ large eggs and 24243¾ g sugar, caster until pale and frothy (2 mins) Add 12930 ml double cream and whisk 2 mins Melt 8081¼ g butter, cubed in a small saucepan Add 1077½ g poppy seeds and 323¼ lemons, zested and set aside Sift 18317½ g flour, plain, 134 11/16 tsp baking powder and 26 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10775 g icing sugar and 323¼ 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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