Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 966 +
Ingredients
362¼ large eggs 27168¾ g sugar, caster 14490 ml double cream 9056¼ g butter, cubed 1207½ g poppy seeds 362¼ lemons, zested 20527½ g flour, plain 150 15/16 tsp baking powder 30 3/16 tsp salt 12075 g icing sugar 362¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 362¼ large eggs and 27168¾ g sugar, caster until pale and frothy (2 mins) Add 14490 ml double cream and whisk 2 mins Melt 9056¼ g butter, cubed in a small saucepan Add 1207½ g poppy seeds and 362¼ lemons, zested and set aside Sift 20527½ g flour, plain, 150 15/16 tsp baking powder and 30 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12075 g icing sugar and 362¼ 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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