Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 449 +
Ingredients
168⅜ large eggs 12628⅛ g sugar, caster 6735 ml double cream 4209⅜ g butter, cubed 561¼ g poppy seeds 168⅜ lemons, zested 9541¼ g flour, plain 70 2/13 tsp baking powder 14 tsp salt 5612½ g icing sugar 168⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 168⅜ large eggs and 12628⅛ g sugar, caster until pale and frothy (2 mins) Add 6735 ml double cream and whisk 2 mins Melt 4209⅜ g butter, cubed in a small saucepan Add 561¼ g poppy seeds and 168⅜ lemons, zested and set aside Sift 9541¼ g flour, plain, 70 2/13 tsp baking powder and 14 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5612½ g icing sugar and 168⅜ 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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