Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 699 +
Ingredients
262⅛ large eggs 19659⅜ g sugar, caster 10485 ml double cream 6553⅛ g butter, cubed 873¾ g poppy seeds 262⅛ lemons, zested 14853¾ g flour, plain 109 2/9 tsp baking powder 21 11/13 tsp salt 8737½ g icing sugar 262⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 262⅛ large eggs and 19659⅜ g sugar, caster until pale and frothy (2 mins) Add 10485 ml double cream and whisk 2 mins Melt 6553⅛ g butter, cubed in a small saucepan Add 873¾ g poppy seeds and 262⅛ lemons, zested and set aside Sift 14853¾ g flour, plain, 109 2/9 tsp baking powder and 21 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8737½ g icing sugar and 262⅛ 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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