Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 990 +
Ingredients
371¼ large eggs 27843¾ g sugar, caster 14850 ml double cream 9281¼ g butter, cubed 1237½ g poppy seeds 371¼ lemons, zested 21037½ g flour, plain 154 11/16 tsp baking powder 30 15/16 tsp salt 12375 g icing sugar 371¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 371¼ large eggs and 27843¾ g sugar, caster until pale and frothy (2 mins) Add 14850 ml double cream and whisk 2 mins Melt 9281¼ g butter, cubed in a small saucepan Add 1237½ g poppy seeds and 371¼ lemons, zested and set aside Sift 21037½ g flour, plain, 154 11/16 tsp baking powder and 30 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12375 g icing sugar and 371¼ 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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