Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 982 +
Ingredients
368¼ large eggs 27618¾ g sugar, caster 14730 ml double cream 9206¼ g butter, cubed 1227½ g poppy seeds 368¼ lemons, zested 20867½ g flour, plain 153 7/16 tsp baking powder 30 11/16 tsp salt 12275 g icing sugar 368¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 368¼ large eggs and 27618¾ g sugar, caster until pale and frothy (2 mins) Add 14730 ml double cream and whisk 2 mins Melt 9206¼ g butter, cubed in a small saucepan Add 1227½ g poppy seeds and 368¼ lemons, zested and set aside Sift 20867½ g flour, plain, 153 7/16 tsp baking powder and 30 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12275 g icing sugar and 368¼ 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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