Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 607 +
Ingredients
227⅝ large eggs 17071⅞ g sugar, caster 9105 ml double cream 5690⅝ g butter, cubed 758¾ g poppy seeds 227⅝ lemons, zested 12898¾ g flour, plain 94 11/13 tsp baking powder 19 tsp salt 7587½ g icing sugar 227⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 227⅝ large eggs and 17071⅞ g sugar, caster until pale and frothy (2 mins) Add 9105 ml double cream and whisk 2 mins Melt 5690⅝ g butter, cubed in a small saucepan Add 758¾ g poppy seeds and 227⅝ lemons, zested and set aside Sift 12898¾ g flour, plain, 94 11/13 tsp baking powder and 19 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7587½ g icing sugar and 227⅝ 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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