Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 994 +
Ingredients
372¾ large eggs 27956¼ g sugar, caster 14910 ml double cream 9318¾ g butter, cubed 1242½ g poppy seeds 372¾ lemons, zested 21122½ g flour, plain 155 5/16 tsp baking powder 31 1/16 tsp salt 12425 g icing sugar 372¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 372¾ large eggs and 27956¼ g sugar, caster until pale and frothy (2 mins) Add 14910 ml double cream and whisk 2 mins Melt 9318¾ g butter, cubed in a small saucepan Add 1242½ g poppy seeds and 372¾ lemons, zested and set aside Sift 21122½ g flour, plain, 155 5/16 tsp baking powder and 31 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12425 g icing sugar and 372¾ 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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