Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 569 +
Ingredients
213⅜ large eggs 16003⅛ g sugar, caster 8535 ml double cream 5334⅜ g butter, cubed 711¼ g poppy seeds 213⅜ lemons, zested 12091¼ g flour, plain 88 10/11 tsp baking powder 17 7/9 tsp salt 7112½ g icing sugar 213⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 213⅜ large eggs and 16003⅛ g sugar, caster until pale and frothy (2 mins) Add 8535 ml double cream and whisk 2 mins Melt 5334⅜ g butter, cubed in a small saucepan Add 711¼ g poppy seeds and 213⅜ lemons, zested and set aside Sift 12091¼ g flour, plain, 88 10/11 tsp baking powder and 17 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7112½ g icing sugar and 213⅜ 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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