Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 609 +
Ingredients
228⅜ large eggs 17128⅛ g sugar, caster 9135 ml double cream 5709⅜ g butter, cubed 761¼ g poppy seeds 228⅜ lemons, zested 12941¼ g flour, plain 95 2/13 tsp baking powder 19 tsp salt 7612½ g icing sugar 228⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 228⅜ large eggs and 17128⅛ g sugar, caster until pale and frothy (2 mins) Add 9135 ml double cream and whisk 2 mins Melt 5709⅜ g butter, cubed in a small saucepan Add 761¼ g poppy seeds and 228⅜ lemons, zested and set aside Sift 12941¼ g flour, plain, 95 2/13 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 7612½ g icing sugar and 228⅜ 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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