Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 669 +
Ingredients
250⅞ large eggs 18815⅝ g sugar, caster 10035 ml double cream 6271⅞ g butter, cubed 836¼ g poppy seeds 250⅞ lemons, zested 14216¼ g flour, plain 104 8/15 tsp baking powder 20 10/11 tsp salt 8362½ g icing sugar 250⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 250⅞ large eggs and 18815⅝ g sugar, caster until pale and frothy (2 mins) Add 10035 ml double cream and whisk 2 mins Melt 6271⅞ g butter, cubed in a small saucepan Add 836¼ g poppy seeds and 250⅞ lemons, zested and set aside Sift 14216¼ g flour, plain, 104 8/15 tsp baking powder and 20 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8362½ g icing sugar and 250⅞ 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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