Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 681 +
Ingredients
255⅜ large eggs 19153⅛ g sugar, caster 10215 ml double cream 6384⅜ g butter, cubed 851¼ g poppy seeds 255⅜ lemons, zested 14471¼ g flour, plain 106⅖ tsp baking powder 21 2/7 tsp salt 8512½ g icing sugar 255⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 255⅜ large eggs and 19153⅛ g sugar, caster until pale and frothy (2 mins) Add 10215 ml double cream and whisk 2 mins Melt 6384⅜ g butter, cubed in a small saucepan Add 851¼ g poppy seeds and 255⅜ lemons, zested and set aside Sift 14471¼ g flour, plain, 106⅖ tsp baking powder and 21 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8512½ g icing sugar and 255⅜ 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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