Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1023 +
Ingredients
383⅝ large eggs 28771⅞ g sugar, caster 15345 ml double cream 9590⅝ g butter, cubed 1278¾ g poppy seeds 383⅝ lemons, zested 21738¾ g flour, plain 159 11/13 tsp baking powder 32 tsp salt 12787½ g icing sugar 383⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 383⅝ large eggs and 28771⅞ g sugar, caster until pale and frothy (2 mins) Add 15345 ml double cream and whisk 2 mins Melt 9590⅝ g butter, cubed in a small saucepan Add 1278¾ g poppy seeds and 383⅝ lemons, zested and set aside Sift 21738¾ g flour, plain, 159 11/13 tsp baking powder and 32 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12787½ g icing sugar and 383⅝ 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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