Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 713 +
Ingredients
267⅜ large eggs 20053⅛ g sugar, caster 10695 ml double cream 6684⅜ g butter, cubed 891¼ g poppy seeds 267⅜ lemons, zested 15151¼ g flour, plain 111⅖ tsp baking powder 22 2/7 tsp salt 8912½ g icing sugar 267⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 267⅜ large eggs and 20053⅛ g sugar, caster until pale and frothy (2 mins) Add 10695 ml double cream and whisk 2 mins Melt 6684⅜ g butter, cubed in a small saucepan Add 891¼ g poppy seeds and 267⅜ lemons, zested and set aside Sift 15151¼ g flour, plain, 111⅖ tsp baking powder and 22 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8912½ g icing sugar and 267⅜ 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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