Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 970 +
Ingredients
363¾ large eggs 27281¼ g sugar, caster 14550 ml double cream 9093¾ g butter, cubed 1212½ g poppy seeds 363¾ lemons, zested 20612½ g flour, plain 151 9/16 tsp baking powder 30 5/16 tsp salt 12125 g icing sugar 363¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 363¾ large eggs and 27281¼ g sugar, caster until pale and frothy (2 mins) Add 14550 ml double cream and whisk 2 mins Melt 9093¾ g butter, cubed in a small saucepan Add 1212½ g poppy seeds and 363¾ lemons, zested and set aside Sift 20612½ g flour, plain, 151 9/16 tsp baking powder and 30 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12125 g icing sugar and 363¾ 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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