Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 874 +
Ingredients
327¾ large eggs 24581¼ g sugar, caster 13110 ml double cream 8193¾ g butter, cubed 1092½ g poppy seeds 327¾ lemons, zested 18572½ g flour, plain 136 9/16 tsp baking powder 27 5/16 tsp salt 10925 g icing sugar 327¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 327¾ large eggs and 24581¼ g sugar, caster until pale and frothy (2 mins) Add 13110 ml double cream and whisk 2 mins Melt 8193¾ g butter, cubed in a small saucepan Add 1092½ g poppy seeds and 327¾ lemons, zested and set aside Sift 18572½ g flour, plain, 136 9/16 tsp baking powder and 27 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10925 g icing sugar and 327¾ 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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