Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 547 +
Ingredients
205⅛ large eggs 15384⅜ g sugar, caster 8205 ml double cream 5128⅛ g butter, cubed 683¾ g poppy seeds 205⅛ lemons, zested 11623¾ g flour, plain 85 7/15 tsp baking powder 17 1/11 tsp salt 6837½ g icing sugar 205⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 205⅛ large eggs and 15384⅜ g sugar, caster until pale and frothy (2 mins) Add 8205 ml double cream and whisk 2 mins Melt 5128⅛ g butter, cubed in a small saucepan Add 683¾ g poppy seeds and 205⅛ lemons, zested and set aside Sift 11623¾ g flour, plain, 85 7/15 tsp baking powder and 17 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6837½ g icing sugar and 205⅛ 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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