Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 715 +
Ingredients
268⅛ large eggs 20109⅜ g sugar, caster 10725 ml double cream 6703⅛ g butter, cubed 893¾ g poppy seeds 268⅛ lemons, zested 15193¾ g flour, plain 111 5/7 tsp baking powder 22⅓ tsp salt 8937½ g icing sugar 268⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 268⅛ large eggs and 20109⅜ g sugar, caster until pale and frothy (2 mins) Add 10725 ml double cream and whisk 2 mins Melt 6703⅛ g butter, cubed in a small saucepan Add 893¾ g poppy seeds and 268⅛ lemons, zested and set aside Sift 15193¾ g flour, plain, 111 5/7 tsp baking powder and 22⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8937½ g icing sugar and 268⅛ 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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