Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 659 +
Ingredients
247⅛ large eggs 18534⅜ g sugar, caster 9885 ml double cream 6178⅛ g butter, cubed 823¾ g poppy seeds 247⅛ lemons, zested 14003¾ g flour, plain 103 tsp baking powder 20⅗ tsp salt 8237½ g icing sugar 247⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 247⅛ large eggs and 18534⅜ g sugar, caster until pale and frothy (2 mins) Add 9885 ml double cream and whisk 2 mins Melt 6178⅛ g butter, cubed in a small saucepan Add 823¾ g poppy seeds and 247⅛ lemons, zested and set aside Sift 14003¾ g flour, plain, 103 tsp baking powder and 20⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8237½ g icing sugar and 247⅛ 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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