Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 906 +
Ingredients
339¾ large eggs 25481¼ g sugar, caster 13590 ml double cream 8493¾ g butter, cubed 1132½ g poppy seeds 339¾ lemons, zested 19252½ g flour, plain 141 9/16 tsp baking powder 28 5/16 tsp salt 11325 g icing sugar 339¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 339¾ large eggs and 25481¼ g sugar, caster until pale and frothy (2 mins) Add 13590 ml double cream and whisk 2 mins Melt 8493¾ g butter, cubed in a small saucepan Add 1132½ g poppy seeds and 339¾ lemons, zested and set aside Sift 19252½ g flour, plain, 141 9/16 tsp baking powder and 28 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11325 g icing sugar and 339¾ 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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