Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 741 +
Ingredients
277⅞ large eggs 20840⅝ g sugar, caster 11115 ml double cream 6946⅞ g butter, cubed 926¼ g poppy seeds 277⅞ lemons, zested 15746¼ g flour, plain 115 7/9 tsp baking powder 23 2/13 tsp salt 9262½ g icing sugar 277⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 277⅞ large eggs and 20840⅝ g sugar, caster until pale and frothy (2 mins) Add 11115 ml double cream and whisk 2 mins Melt 6946⅞ g butter, cubed in a small saucepan Add 926¼ g poppy seeds and 277⅞ lemons, zested and set aside Sift 15746¼ g flour, plain, 115 7/9 tsp baking powder and 23 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9262½ g icing sugar and 277⅞ 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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