Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1003 +
Ingredients
376⅛ large eggs 28209⅜ g sugar, caster 15045 ml double cream 9403⅛ g butter, cubed 1253¾ g poppy seeds 376⅛ lemons, zested 21313¾ g flour, plain 156 5/7 tsp baking powder 31⅓ tsp salt 12537½ g icing sugar 376⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 376⅛ large eggs and 28209⅜ g sugar, caster until pale and frothy (2 mins) Add 15045 ml double cream and whisk 2 mins Melt 9403⅛ g butter, cubed in a small saucepan Add 1253¾ g poppy seeds and 376⅛ lemons, zested and set aside Sift 21313¾ g flour, plain, 156 5/7 tsp baking powder and 31⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12537½ g icing sugar and 376⅛ 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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