Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1009 +
Ingredients
378⅜ large eggs 28378⅛ g sugar, caster 15135 ml double cream 9459⅜ g butter, cubed 1261¼ g poppy seeds 378⅜ lemons, zested 21441¼ g flour, plain 157⅔ tsp baking powder 31 8/15 tsp salt 12612½ g icing sugar 378⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 378⅜ large eggs and 28378⅛ g sugar, caster until pale and frothy (2 mins) Add 15135 ml double cream and whisk 2 mins Melt 9459⅜ g butter, cubed in a small saucepan Add 1261¼ g poppy seeds and 378⅜ lemons, zested and set aside Sift 21441¼ g flour, plain, 157⅔ tsp baking powder and 31 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12612½ g icing sugar and 378⅜ 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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