Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 890 +
Ingredients
333¾ large eggs 25031¼ g sugar, caster 13350 ml double cream 8343¾ g butter, cubed 1112½ g poppy seeds 333¾ lemons, zested 18912½ g flour, plain 139 1/16 tsp baking powder 27 13/16 tsp salt 11125 g icing sugar 333¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 333¾ large eggs and 25031¼ g sugar, caster until pale and frothy (2 mins) Add 13350 ml double cream and whisk 2 mins Melt 8343¾ g butter, cubed in a small saucepan Add 1112½ g poppy seeds and 333¾ lemons, zested and set aside Sift 18912½ g flour, plain, 139 1/16 tsp baking powder and 27 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11125 g icing sugar and 333¾ 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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