Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 579 +
Ingredients
217⅛ large eggs 16284⅜ g sugar, caster 8685 ml double cream 5428⅛ g butter, cubed 723¾ g poppy seeds 217⅛ lemons, zested 12303¾ g flour, plain 90 7/15 tsp baking powder 18 1/11 tsp salt 7237½ g icing sugar 217⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 217⅛ large eggs and 16284⅜ g sugar, caster until pale and frothy (2 mins) Add 8685 ml double cream and whisk 2 mins Melt 5428⅛ g butter, cubed in a small saucepan Add 723¾ g poppy seeds and 217⅛ lemons, zested and set aside Sift 12303¾ g flour, plain, 90 7/15 tsp baking powder and 18 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7237½ g icing sugar and 217⅛ 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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