Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 894 +
Ingredients
335¼ large eggs 25143¾ g sugar, caster 13410 ml double cream 8381¼ g butter, cubed 1117½ g poppy seeds 335¼ lemons, zested 18997½ g flour, plain 139 11/16 tsp baking powder 27 15/16 tsp salt 11175 g icing sugar 335¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 335¼ large eggs and 25143¾ g sugar, caster until pale and frothy (2 mins) Add 13410 ml double cream and whisk 2 mins Melt 8381¼ g butter, cubed in a small saucepan Add 1117½ g poppy seeds and 335¼ lemons, zested and set aside Sift 18997½ g flour, plain, 139 11/16 tsp baking powder and 27 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11175 g icing sugar and 335¼ 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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