Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 641 +
Ingredients
240⅜ large eggs 18028⅛ g sugar, caster 9615 ml double cream 6009⅜ g butter, cubed 801¼ g poppy seeds 240⅜ lemons, zested 13621¼ g flour, plain 100 2/13 tsp baking powder 20 tsp salt 8012½ g icing sugar 240⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 240⅜ large eggs and 18028⅛ g sugar, caster until pale and frothy (2 mins) Add 9615 ml double cream and whisk 2 mins Melt 6009⅜ g butter, cubed in a small saucepan Add 801¼ g poppy seeds and 240⅜ lemons, zested and set aside Sift 13621¼ g flour, plain, 100 2/13 tsp baking powder and 20 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8012½ g icing sugar and 240⅜ 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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