Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 737 +
Ingredients
276⅜ large eggs 20728⅛ g sugar, caster 11055 ml double cream 6909⅜ g butter, cubed 921¼ g poppy seeds 276⅜ lemons, zested 15661¼ g flour, plain 115 2/13 tsp baking powder 23 tsp salt 9212½ g icing sugar 276⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 276⅜ large eggs and 20728⅛ g sugar, caster until pale and frothy (2 mins) Add 11055 ml double cream and whisk 2 mins Melt 6909⅜ g butter, cubed in a small saucepan Add 921¼ g poppy seeds and 276⅜ lemons, zested and set aside Sift 15661¼ g flour, plain, 115 2/13 tsp baking powder and 23 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9212½ g icing sugar and 276⅜ 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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