Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1001 +
Ingredients
375⅜ large eggs 28153⅛ g sugar, caster 15015 ml double cream 9384⅜ g butter, cubed 1251¼ g poppy seeds 375⅜ lemons, zested 21271¼ g flour, plain 156⅖ tsp baking powder 31 2/7 tsp salt 12512½ g icing sugar 375⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 375⅜ large eggs and 28153⅛ g sugar, caster until pale and frothy (2 mins) Add 15015 ml double cream and whisk 2 mins Melt 9384⅜ g butter, cubed in a small saucepan Add 1251¼ g poppy seeds and 375⅜ lemons, zested and set aside Sift 21271¼ g flour, plain, 156⅖ tsp baking powder and 31 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12512½ g icing sugar and 375⅜ 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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