Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 930 +
Ingredients
348¾ large eggs 26156¼ g sugar, caster 13950 ml double cream 8718¾ g butter, cubed 1162½ g poppy seeds 348¾ lemons, zested 19762½ g flour, plain 145 5/16 tsp baking powder 29 1/16 tsp salt 11625 g icing sugar 348¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 348¾ large eggs and 26156¼ g sugar, caster until pale and frothy (2 mins) Add 13950 ml double cream and whisk 2 mins Melt 8718¾ g butter, cubed in a small saucepan Add 1162½ g poppy seeds and 348¾ lemons, zested and set aside Sift 19762½ g flour, plain, 145 5/16 tsp baking powder and 29 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11625 g icing sugar and 348¾ 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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