Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 986 +
Ingredients
369¾ large eggs 27731¼ g sugar, caster 14790 ml double cream 9243¾ g butter, cubed 1232½ g poppy seeds 369¾ lemons, zested 20952½ g flour, plain 154 1/16 tsp baking powder 30 13/16 tsp salt 12325 g icing sugar 369¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 369¾ large eggs and 27731¼ g sugar, caster until pale and frothy (2 mins) Add 14790 ml double cream and whisk 2 mins Melt 9243¾ g butter, cubed in a small saucepan Add 1232½ g poppy seeds and 369¾ lemons, zested and set aside Sift 20952½ g flour, plain, 154 1/16 tsp baking powder and 30 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12325 g icing sugar and 369¾ 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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