Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 601 +
Ingredients
225⅜ large eggs 16903⅛ g sugar, caster 9015 ml double cream 5634⅜ g butter, cubed 751¼ g poppy seeds 225⅜ lemons, zested 12771¼ g flour, plain 93 10/11 tsp baking powder 18 7/9 tsp salt 7512½ g icing sugar 225⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 225⅜ large eggs and 16903⅛ g sugar, caster until pale and frothy (2 mins) Add 9015 ml double cream and whisk 2 mins Melt 5634⅜ g butter, cubed in a small saucepan Add 751¼ g poppy seeds and 225⅜ lemons, zested and set aside Sift 12771¼ g flour, plain, 93 10/11 tsp baking powder and 18 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7512½ g icing sugar and 225⅜ 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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