Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1007 +
Ingredients
377⅝ large eggs 28321⅞ g sugar, caster 15105 ml double cream 9440⅝ g butter, cubed 1258¾ g poppy seeds 377⅝ lemons, zested 21398¾ g flour, plain 157⅓ tsp baking powder 31 7/15 tsp salt 12587½ g icing sugar 377⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 377⅝ large eggs and 28321⅞ g sugar, caster until pale and frothy (2 mins) Add 15105 ml double cream and whisk 2 mins Melt 9440⅝ g butter, cubed in a small saucepan Add 1258¾ g poppy seeds and 377⅝ lemons, zested and set aside Sift 21398¾ g flour, plain, 157⅓ tsp baking powder and 31 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12587½ g icing sugar and 377⅝ 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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