Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 954 +
Ingredients
357¾ large eggs 26831¼ g sugar, caster 14310 ml double cream 8943¾ g butter, cubed 1192½ g poppy seeds 357¾ lemons, zested 20272½ g flour, plain 149 1/16 tsp baking powder 29 13/16 tsp salt 11925 g icing sugar 357¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 357¾ large eggs and 26831¼ g sugar, caster until pale and frothy (2 mins) Add 14310 ml double cream and whisk 2 mins Melt 8943¾ g butter, cubed in a small saucepan Add 1192½ g poppy seeds and 357¾ lemons, zested and set aside Sift 20272½ g flour, plain, 149 1/16 tsp baking powder and 29 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11925 g icing sugar and 357¾ 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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