Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1017 +
Ingredients
381⅜ large eggs 28603⅛ g sugar, caster 15255 ml double cream 9534⅜ g butter, cubed 1271¼ g poppy seeds 381⅜ lemons, zested 21611¼ g flour, plain 158 10/11 tsp baking powder 31 7/9 tsp salt 12712½ g icing sugar 381⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 381⅜ large eggs and 28603⅛ g sugar, caster until pale and frothy (2 mins) Add 15255 ml double cream and whisk 2 mins Melt 9534⅜ g butter, cubed in a small saucepan Add 1271¼ g poppy seeds and 381⅜ lemons, zested and set aside Sift 21611¼ g flour, plain, 158 10/11 tsp baking powder and 31 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12712½ g icing sugar and 381⅜ 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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