Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 675 +
Ingredients
253⅛ large eggs 18984⅜ g sugar, caster 10125 ml double cream 6328⅛ g butter, cubed 843¾ g poppy seeds 253⅛ lemons, zested 14343¾ g flour, plain 105 7/15 tsp baking powder 21 1/11 tsp salt 8437½ g icing sugar 253⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 253⅛ large eggs and 18984⅜ g sugar, caster until pale and frothy (2 mins) Add 10125 ml double cream and whisk 2 mins Melt 6328⅛ g butter, cubed in a small saucepan Add 843¾ g poppy seeds and 253⅛ lemons, zested and set aside Sift 14343¾ g flour, plain, 105 7/15 tsp baking powder and 21 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8437½ g icing sugar and 253⅛ 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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