Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1021 +
Ingredients
382⅞ large eggs 28715⅝ g sugar, caster 15315 ml double cream 9571⅞ g butter, cubed 1276¼ g poppy seeds 382⅞ lemons, zested 21696¼ g flour, plain 159 8/15 tsp baking powder 31 10/11 tsp salt 12762½ g icing sugar 382⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 382⅞ large eggs and 28715⅝ g sugar, caster until pale and frothy (2 mins) Add 15315 ml double cream and whisk 2 mins Melt 9571⅞ g butter, cubed in a small saucepan Add 1276¼ g poppy seeds and 382⅞ lemons, zested and set aside Sift 21696¼ g flour, plain, 159 8/15 tsp baking powder and 31 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12762½ g icing sugar and 382⅞ 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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