Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 409 +
Ingredients
153⅜ large eggs 11503⅛ g sugar, caster 6135 ml double cream 3834⅜ g butter, cubed 511¼ g poppy seeds 153⅜ lemons, zested 8691¼ g flour, plain 63 10/11 tsp baking powder 12 7/9 tsp salt 5112½ g icing sugar 153⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 153⅜ large eggs and 11503⅛ g sugar, caster until pale and frothy (2 mins) Add 6135 ml double cream and whisk 2 mins Melt 3834⅜ g butter, cubed in a small saucepan Add 511¼ g poppy seeds and 153⅜ lemons, zested and set aside Sift 8691¼ g flour, plain, 63 10/11 tsp baking powder and 12 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5112½ g icing sugar and 153⅜ 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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