Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1011 +
Ingredients
379⅛ large eggs 28434⅜ g sugar, caster 15165 ml double cream 9478⅛ g butter, cubed 1263¾ g poppy seeds 379⅛ lemons, zested 21483¾ g flour, plain 158 tsp baking powder 31⅗ tsp salt 12637½ g icing sugar 379⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 379⅛ large eggs and 28434⅜ g sugar, caster until pale and frothy (2 mins) Add 15165 ml double cream and whisk 2 mins Melt 9478⅛ g butter, cubed in a small saucepan Add 1263¾ g poppy seeds and 379⅛ lemons, zested and set aside Sift 21483¾ g flour, plain, 158 tsp baking powder and 31⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12637½ g icing sugar and 379⅛ 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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