Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 902 +
Ingredients
338¼ large eggs 25368¾ g sugar, caster 13530 ml double cream 8456¼ g butter, cubed 1127½ g poppy seeds 338¼ lemons, zested 19167½ g flour, plain 140 15/16 tsp baking powder 28 3/16 tsp salt 11275 g icing sugar 338¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 338¼ large eggs and 25368¾ g sugar, caster until pale and frothy (2 mins) Add 13530 ml double cream and whisk 2 mins Melt 8456¼ g butter, cubed in a small saucepan Add 1127½ g poppy seeds and 338¼ lemons, zested and set aside Sift 19167½ g flour, plain, 140 15/16 tsp baking powder and 28 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11275 g icing sugar and 338¼ 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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