Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 729 +
Ingredients
273⅜ large eggs 20503⅛ g sugar, caster 10935 ml double cream 6834⅜ g butter, cubed 911¼ g poppy seeds 273⅜ lemons, zested 15491¼ g flour, plain 113 10/11 tsp baking powder 22 7/9 tsp salt 9112½ g icing sugar 273⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 273⅜ large eggs and 20503⅛ g sugar, caster until pale and frothy (2 mins) Add 10935 ml double cream and whisk 2 mins Melt 6834⅜ g butter, cubed in a small saucepan Add 911¼ g poppy seeds and 273⅜ lemons, zested and set aside Sift 15491¼ g flour, plain, 113 10/11 tsp baking powder and 22 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9112½ g icing sugar and 273⅜ 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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