Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 643 +
Ingredients
241⅛ large eggs 18084⅜ g sugar, caster 9645 ml double cream 6028⅛ g butter, cubed 803¾ g poppy seeds 241⅛ lemons, zested 13663¾ g flour, plain 100 7/15 tsp baking powder 20 1/11 tsp salt 8037½ g icing sugar 241⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 241⅛ large eggs and 18084⅜ g sugar, caster until pale and frothy (2 mins) Add 9645 ml double cream and whisk 2 mins Melt 6028⅛ g butter, cubed in a small saucepan Add 803¾ g poppy seeds and 241⅛ lemons, zested and set aside Sift 13663¾ g flour, plain, 100 7/15 tsp baking powder and 20 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8037½ g icing sugar and 241⅛ 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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