Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 595 +
Ingredients
223⅛ large eggs 16734⅜ g sugar, caster 8925 ml double cream 5578⅛ g butter, cubed 743¾ g poppy seeds 223⅛ lemons, zested 12643¾ g flour, plain 93 tsp baking powder 18⅗ tsp salt 7437½ g icing sugar 223⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 223⅛ large eggs and 16734⅜ g sugar, caster until pale and frothy (2 mins) Add 8925 ml double cream and whisk 2 mins Melt 5578⅛ g butter, cubed in a small saucepan Add 743¾ g poppy seeds and 223⅛ lemons, zested and set aside Sift 12643¾ g flour, plain, 93 tsp baking powder and 18⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7437½ g icing sugar and 223⅛ 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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