Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 950 +
Ingredients
356¼ large eggs 26718¾ g sugar, caster 14250 ml double cream 8906¼ g butter, cubed 1187½ g poppy seeds 356¼ lemons, zested 20187½ g flour, plain 148 7/16 tsp baking powder 29 11/16 tsp salt 11875 g icing sugar 356¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 356¼ large eggs and 26718¾ g sugar, caster until pale and frothy (2 mins) Add 14250 ml double cream and whisk 2 mins Melt 8906¼ g butter, cubed in a small saucepan Add 1187½ g poppy seeds and 356¼ lemons, zested and set aside Sift 20187½ g flour, plain, 148 7/16 tsp baking powder and 29 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11875 g icing sugar and 356¼ 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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