Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 870 +
Ingredients
326¼ large eggs 24468¾ g sugar, caster 13050 ml double cream 8156¼ g butter, cubed 1087½ g poppy seeds 326¼ lemons, zested 18487½ g flour, plain 135 15/16 tsp baking powder 27 3/16 tsp salt 10875 g icing sugar 326¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 326¼ large eggs and 24468¾ g sugar, caster until pale and frothy (2 mins) Add 13050 ml double cream and whisk 2 mins Melt 8156¼ g butter, cubed in a small saucepan Add 1087½ g poppy seeds and 326¼ lemons, zested and set aside Sift 18487½ g flour, plain, 135 15/16 tsp baking powder and 27 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10875 g icing sugar and 326¼ 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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