Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 711 +
Ingredients
266⅝ large eggs 19996⅞ g sugar, caster 10665 ml double cream 6665⅝ g butter, cubed 888¾ g poppy seeds 266⅝ lemons, zested 15108¾ g flour, plain 111 1/11 tsp baking powder 22 2/9 tsp salt 8887½ g icing sugar 266⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 266⅝ large eggs and 19996⅞ g sugar, caster until pale and frothy (2 mins) Add 10665 ml double cream and whisk 2 mins Melt 6665⅝ g butter, cubed in a small saucepan Add 888¾ g poppy seeds and 266⅝ lemons, zested and set aside Sift 15108¾ g flour, plain, 111 1/11 tsp baking powder and 22 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8887½ g icing sugar and 266⅝ 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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