Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 697 +
Ingredients
261⅜ large eggs 19603⅛ g sugar, caster 10455 ml double cream 6534⅜ g butter, cubed 871¼ g poppy seeds 261⅜ lemons, zested 14811¼ g flour, plain 108 10/11 tsp baking powder 21 7/9 tsp salt 8712½ g icing sugar 261⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 261⅜ large eggs and 19603⅛ g sugar, caster until pale and frothy (2 mins) Add 10455 ml double cream and whisk 2 mins Melt 6534⅜ g butter, cubed in a small saucepan Add 871¼ g poppy seeds and 261⅜ lemons, zested and set aside Sift 14811¼ g flour, plain, 108 10/11 tsp baking powder and 21 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8712½ g icing sugar and 261⅜ 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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