Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 483 +
Ingredients
181⅛ large eggs 13584⅜ g sugar, caster 7245 ml double cream 4528⅛ g butter, cubed 603¾ g poppy seeds 181⅛ lemons, zested 10263¾ g flour, plain 75 7/15 tsp baking powder 15 1/11 tsp salt 6037½ g icing sugar 181⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 181⅛ large eggs and 13584⅜ g sugar, caster until pale and frothy (2 mins) Add 7245 ml double cream and whisk 2 mins Melt 4528⅛ g butter, cubed in a small saucepan Add 603¾ g poppy seeds and 181⅛ lemons, zested and set aside Sift 10263¾ g flour, plain, 75 7/15 tsp baking powder and 15 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6037½ g icing sugar and 181⅛ 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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