Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 962 +
Ingredients
360¾ large eggs 27056¼ g sugar, caster 14430 ml double cream 9018¾ g butter, cubed 1202½ g poppy seeds 360¾ lemons, zested 20442½ g flour, plain 150 5/16 tsp baking powder 30 1/16 tsp salt 12025 g icing sugar 360¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 360¾ large eggs and 27056¼ g sugar, caster until pale and frothy (2 mins) Add 14430 ml double cream and whisk 2 mins Melt 9018¾ g butter, cubed in a small saucepan Add 1202½ g poppy seeds and 360¾ lemons, zested and set aside Sift 20442½ g flour, plain, 150 5/16 tsp baking powder and 30 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12025 g icing sugar and 360¾ 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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