Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 978 +
Ingredients
366¾ large eggs 27506¼ g sugar, caster 14670 ml double cream 9168¾ g butter, cubed 1222½ g poppy seeds 366¾ lemons, zested 20782½ g flour, plain 152 13/16 tsp baking powder 30 9/16 tsp salt 12225 g icing sugar 366¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 366¾ large eggs and 27506¼ g sugar, caster until pale and frothy (2 mins) Add 14670 ml double cream and whisk 2 mins Melt 9168¾ g butter, cubed in a small saucepan Add 1222½ g poppy seeds and 366¾ lemons, zested and set aside Sift 20782½ g flour, plain, 152 13/16 tsp baking powder and 30 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12225 g icing sugar and 366¾ 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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