Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 926 +
Ingredients
347¼ large eggs 26043¾ g sugar, caster 13890 ml double cream 8681¼ g butter, cubed 1157½ g poppy seeds 347¼ lemons, zested 19677½ g flour, plain 144 11/16 tsp baking powder 28 15/16 tsp salt 11575 g icing sugar 347¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 347¼ large eggs and 26043¾ g sugar, caster until pale and frothy (2 mins) Add 13890 ml double cream and whisk 2 mins Melt 8681¼ g butter, cubed in a small saucepan Add 1157½ g poppy seeds and 347¼ lemons, zested and set aside Sift 19677½ g flour, plain, 144 11/16 tsp baking powder and 28 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11575 g icing sugar and 347¼ 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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