Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 745 +
Ingredients
279⅜ large eggs 20953⅛ g sugar, caster 11175 ml double cream 6984⅜ g butter, cubed 931¼ g poppy seeds 279⅜ lemons, zested 15831¼ g flour, plain 116⅖ tsp baking powder 23 2/7 tsp salt 9312½ g icing sugar 279⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 279⅜ large eggs and 20953⅛ g sugar, caster until pale and frothy (2 mins) Add 11175 ml double cream and whisk 2 mins Melt 6984⅜ g butter, cubed in a small saucepan Add 931¼ g poppy seeds and 279⅜ lemons, zested and set aside Sift 15831¼ g flour, plain, 116⅖ tsp baking powder and 23 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9312½ g icing sugar and 279⅜ 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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