Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 617 +
Ingredients
231⅜ large eggs 17353⅛ g sugar, caster 9255 ml double cream 5784⅜ g butter, cubed 771¼ g poppy seeds 231⅜ lemons, zested 13111¼ g flour, plain 96⅖ tsp baking powder 19 2/7 tsp salt 7712½ g icing sugar 231⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 231⅜ large eggs and 17353⅛ g sugar, caster until pale and frothy (2 mins) Add 9255 ml double cream and whisk 2 mins Melt 5784⅜ g butter, cubed in a small saucepan Add 771¼ g poppy seeds and 231⅜ lemons, zested and set aside Sift 13111¼ g flour, plain, 96⅖ tsp baking powder and 19 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7712½ g icing sugar and 231⅜ 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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