Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 489 +
Ingredients
183⅜ large eggs 13753⅛ g sugar, caster 7335 ml double cream 4584⅜ g butter, cubed 611¼ g poppy seeds 183⅜ lemons, zested 10391¼ g flour, plain 76⅖ tsp baking powder 15 2/7 tsp salt 6112½ g icing sugar 183⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 183⅜ large eggs and 13753⅛ g sugar, caster until pale and frothy (2 mins) Add 7335 ml double cream and whisk 2 mins Melt 4584⅜ g butter, cubed in a small saucepan Add 611¼ g poppy seeds and 183⅜ lemons, zested and set aside Sift 10391¼ g flour, plain, 76⅖ tsp baking powder and 15 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6112½ g icing sugar and 183⅜ 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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