Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 481 +
Ingredients
180⅜ large eggs 13528⅛ g sugar, caster 7215 ml double cream 4509⅜ g butter, cubed 601¼ g poppy seeds 180⅜ lemons, zested 10221¼ g flour, plain 75 2/13 tsp baking powder 15 tsp salt 6012½ g icing sugar 180⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 180⅜ large eggs and 13528⅛ g sugar, caster until pale and frothy (2 mins) Add 7215 ml double cream and whisk 2 mins Melt 4509⅜ g butter, cubed in a small saucepan Add 601¼ g poppy seeds and 180⅜ lemons, zested and set aside Sift 10221¼ g flour, plain, 75 2/13 tsp baking powder and 15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6012½ g icing sugar and 180⅜ 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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