Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 898 +
Ingredients
336¾ large eggs 25256¼ g sugar, caster 13470 ml double cream 8418¾ g butter, cubed 1122½ g poppy seeds 336¾ lemons, zested 19082½ g flour, plain 140 5/16 tsp baking powder 28 1/16 tsp salt 11225 g icing sugar 336¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 336¾ large eggs and 25256¼ g sugar, caster until pale and frothy (2 mins) Add 13470 ml double cream and whisk 2 mins Melt 8418¾ g butter, cubed in a small saucepan Add 1122½ g poppy seeds and 336¾ lemons, zested and set aside Sift 19082½ g flour, plain, 140 5/16 tsp baking powder and 28 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11225 g icing sugar and 336¾ 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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