Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 707 +
Ingredients
265⅛ large eggs 19884⅜ g sugar, caster 10605 ml double cream 6628⅛ g butter, cubed 883¾ g poppy seeds 265⅛ lemons, zested 15023¾ g flour, plain 110 7/15 tsp baking powder 22 1/11 tsp salt 8837½ g icing sugar 265⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 265⅛ large eggs and 19884⅜ g sugar, caster until pale and frothy (2 mins) Add 10605 ml double cream and whisk 2 mins Melt 6628⅛ g butter, cubed in a small saucepan Add 883¾ g poppy seeds and 265⅛ lemons, zested and set aside Sift 15023¾ g flour, plain, 110 7/15 tsp baking powder and 22 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8837½ g icing sugar and 265⅛ 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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