Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 539 +
Ingredients
202⅛ large eggs 15159⅜ g sugar, caster 8085 ml double cream 5053⅛ g butter, cubed 673¾ g poppy seeds 202⅛ lemons, zested 11453¾ g flour, plain 84 2/9 tsp baking powder 16 11/13 tsp salt 6737½ g icing sugar 202⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 202⅛ large eggs and 15159⅜ g sugar, caster until pale and frothy (2 mins) Add 8085 ml double cream and whisk 2 mins Melt 5053⅛ g butter, cubed in a small saucepan Add 673¾ g poppy seeds and 202⅛ lemons, zested and set aside Sift 11453¾ g flour, plain, 84 2/9 tsp baking powder and 16 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6737½ g icing sugar and 202⅛ 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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