Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 665 +
Ingredients
249⅜ large eggs 18703⅛ g sugar, caster 9975 ml double cream 6234⅜ g butter, cubed 831¼ g poppy seeds 249⅜ lemons, zested 14131¼ g flour, plain 103 10/11 tsp baking powder 20 7/9 tsp salt 8312½ g icing sugar 249⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 249⅜ large eggs and 18703⅛ g sugar, caster until pale and frothy (2 mins) Add 9975 ml double cream and whisk 2 mins Melt 6234⅜ g butter, cubed in a small saucepan Add 831¼ g poppy seeds and 249⅜ lemons, zested and set aside Sift 14131¼ g flour, plain, 103 10/11 tsp baking powder and 20 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8312½ g icing sugar and 249⅜ 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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