Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1015 +
Ingredients
380⅝ large eggs 28546⅞ g sugar, caster 15225 ml double cream 9515⅝ g butter, cubed 1268¾ g poppy seeds 380⅝ lemons, zested 21568¾ g flour, plain 158⅗ tsp baking powder 31 5/7 tsp salt 12687½ g icing sugar 380⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 380⅝ large eggs and 28546⅞ g sugar, caster until pale and frothy (2 mins) Add 15225 ml double cream and whisk 2 mins Melt 9515⅝ g butter, cubed in a small saucepan Add 1268¾ g poppy seeds and 380⅝ lemons, zested and set aside Sift 21568¾ g flour, plain, 158⅗ tsp baking powder and 31 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12687½ g icing sugar and 380⅝ 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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