Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 553 +
Ingredients
207⅜ large eggs 15553⅛ g sugar, caster 8295 ml double cream 5184⅜ g butter, cubed 691¼ g poppy seeds 207⅜ lemons, zested 11751¼ g flour, plain 86⅖ tsp baking powder 17 2/7 tsp salt 6912½ g icing sugar 207⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 207⅜ large eggs and 15553⅛ g sugar, caster until pale and frothy (2 mins) Add 8295 ml double cream and whisk 2 mins Melt 5184⅜ g butter, cubed in a small saucepan Add 691¼ g poppy seeds and 207⅜ lemons, zested and set aside Sift 11751¼ g flour, plain, 86⅖ tsp baking powder and 17 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6912½ g icing sugar and 207⅜ 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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