Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 705 +
Ingredients
264⅜ large eggs 19828⅛ g sugar, caster 10575 ml double cream 6609⅜ g butter, cubed 881¼ g poppy seeds 264⅜ lemons, zested 14981¼ g flour, plain 110 2/13 tsp baking powder 22 tsp salt 8812½ g icing sugar 264⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 264⅜ large eggs and 19828⅛ g sugar, caster until pale and frothy (2 mins) Add 10575 ml double cream and whisk 2 mins Melt 6609⅜ g butter, cubed in a small saucepan Add 881¼ g poppy seeds and 264⅜ lemons, zested and set aside Sift 14981¼ g flour, plain, 110 2/13 tsp baking powder and 22 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8812½ g icing sugar and 264⅜ 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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