Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 723 +
Ingredients
271⅛ large eggs 20334⅜ g sugar, caster 10845 ml double cream 6778⅛ g butter, cubed 903¾ g poppy seeds 271⅛ lemons, zested 15363¾ g flour, plain 113 tsp baking powder 22⅗ tsp salt 9037½ g icing sugar 271⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 271⅛ large eggs and 20334⅜ g sugar, caster until pale and frothy (2 mins) Add 10845 ml double cream and whisk 2 mins Melt 6778⅛ g butter, cubed in a small saucepan Add 903¾ g poppy seeds and 271⅛ lemons, zested and set aside Sift 15363¾ g flour, plain, 113 tsp baking powder and 22⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9037½ g icing sugar and 271⅛ 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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