Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1013 +
Ingredients
379⅞ large eggs 28490⅝ g sugar, caster 15195 ml double cream 9496⅞ g butter, cubed 1266¼ g poppy seeds 379⅞ lemons, zested 21526¼ g flour, plain 158 2/7 tsp baking powder 31⅔ tsp salt 12662½ g icing sugar 379⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 379⅞ large eggs and 28490⅝ g sugar, caster until pale and frothy (2 mins) Add 15195 ml double cream and whisk 2 mins Melt 9496⅞ g butter, cubed in a small saucepan Add 1266¼ g poppy seeds and 379⅞ lemons, zested and set aside Sift 21526¼ g flour, plain, 158 2/7 tsp baking powder and 31⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12662½ g icing sugar and 379⅞ 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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