Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 417 +
Ingredients
156⅜ large eggs 11728⅛ g sugar, caster 6255 ml double cream 3909⅜ g butter, cubed 521¼ g poppy seeds 156⅜ lemons, zested 8861¼ g flour, plain 65 2/13 tsp baking powder 13 tsp salt 5212½ g icing sugar 156⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 156⅜ large eggs and 11728⅛ g sugar, caster until pale and frothy (2 mins) Add 6255 ml double cream and whisk 2 mins Melt 3909⅜ g butter, cubed in a small saucepan Add 521¼ g poppy seeds and 156⅜ lemons, zested and set aside Sift 8861¼ g flour, plain, 65 2/13 tsp baking powder and 13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5212½ g icing sugar and 156⅜ 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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