Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 743 +
Ingredients
278⅝ large eggs 20896⅞ g sugar, caster 11145 ml double cream 6965⅝ g butter, cubed 928¾ g poppy seeds 278⅝ lemons, zested 15788¾ g flour, plain 116 1/11 tsp baking powder 23 2/9 tsp salt 9287½ g icing sugar 278⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 278⅝ large eggs and 20896⅞ g sugar, caster until pale and frothy (2 mins) Add 11145 ml double cream and whisk 2 mins Melt 6965⅝ g butter, cubed in a small saucepan Add 928¾ g poppy seeds and 278⅝ lemons, zested and set aside Sift 15788¾ g flour, plain, 116 1/11 tsp baking powder and 23 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9287½ g icing sugar and 278⅝ 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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