Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 934 +
Ingredients
350¼ large eggs 26268¾ g sugar, caster 14010 ml double cream 8756¼ g butter, cubed 1167½ g poppy seeds 350¼ lemons, zested 19847½ g flour, plain 145 15/16 tsp baking powder 29 3/16 tsp salt 11675 g icing sugar 350¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 350¼ large eggs and 26268¾ g sugar, caster until pale and frothy (2 mins) Add 14010 ml double cream and whisk 2 mins Melt 8756¼ g butter, cubed in a small saucepan Add 1167½ g poppy seeds and 350¼ lemons, zested and set aside Sift 19847½ g flour, plain, 145 15/16 tsp baking powder and 29 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11675 g icing sugar and 350¼ 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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