Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 942 +
Ingredients
353¼ large eggs 26493¾ g sugar, caster 14130 ml double cream 8831¼ g butter, cubed 1177½ g poppy seeds 353¼ lemons, zested 20017½ g flour, plain 147 3/16 tsp baking powder 29 7/16 tsp salt 11775 g icing sugar 353¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 353¼ large eggs and 26493¾ g sugar, caster until pale and frothy (2 mins) Add 14130 ml double cream and whisk 2 mins Melt 8831¼ g butter, cubed in a small saucepan Add 1177½ g poppy seeds and 353¼ lemons, zested and set aside Sift 20017½ g flour, plain, 147 3/16 tsp baking powder and 29 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11775 g icing sugar and 353¼ 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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