Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 866 +
Ingredients
324¾ large eggs 24356¼ g sugar, caster 12990 ml double cream 8118¾ g butter, cubed 1082½ g poppy seeds 324¾ lemons, zested 18402½ g flour, plain 135 5/16 tsp baking powder 27 1/16 tsp salt 10825 g icing sugar 324¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 324¾ large eggs and 24356¼ g sugar, caster until pale and frothy (2 mins) Add 12990 ml double cream and whisk 2 mins Melt 8118¾ g butter, cubed in a small saucepan Add 1082½ g poppy seeds and 324¾ lemons, zested and set aside Sift 18402½ g flour, plain, 135 5/16 tsp baking powder and 27 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10825 g icing sugar and 324¾ 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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