Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 689 +
Ingredients
258⅜ large eggs 19378⅛ g sugar, caster 10335 ml double cream 6459⅜ g butter, cubed 861¼ g poppy seeds 258⅜ lemons, zested 14641¼ g flour, plain 107⅔ tsp baking powder 21 8/15 tsp salt 8612½ g icing sugar 258⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 258⅜ large eggs and 19378⅛ g sugar, caster until pale and frothy (2 mins) Add 10335 ml double cream and whisk 2 mins Melt 6459⅜ g butter, cubed in a small saucepan Add 861¼ g poppy seeds and 258⅜ lemons, zested and set aside Sift 14641¼ g flour, plain, 107⅔ tsp baking powder and 21 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8612½ g icing sugar and 258⅜ 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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