Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 673 +
Ingredients
252⅜ large eggs 18928⅛ g sugar, caster 10095 ml double cream 6309⅜ g butter, cubed 841¼ g poppy seeds 252⅜ lemons, zested 14301¼ g flour, plain 105 2/13 tsp baking powder 21 tsp salt 8412½ g icing sugar 252⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 252⅜ large eggs and 18928⅛ g sugar, caster until pale and frothy (2 mins) Add 10095 ml double cream and whisk 2 mins Melt 6309⅜ g butter, cubed in a small saucepan Add 841¼ g poppy seeds and 252⅜ lemons, zested and set aside Sift 14301¼ g flour, plain, 105 2/13 tsp baking powder and 21 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8412½ g icing sugar and 252⅜ 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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