Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 747 +
Ingredients
280⅛ large eggs 21009⅜ g sugar, caster 11205 ml double cream 7003⅛ g butter, cubed 933¾ g poppy seeds 280⅛ lemons, zested 15873¾ g flour, plain 116 5/7 tsp baking powder 23⅓ tsp salt 9337½ g icing sugar 280⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 280⅛ large eggs and 21009⅜ g sugar, caster until pale and frothy (2 mins) Add 11205 ml double cream and whisk 2 mins Melt 7003⅛ g butter, cubed in a small saucepan Add 933¾ g poppy seeds and 280⅛ lemons, zested and set aside Sift 15873¾ g flour, plain, 116 5/7 tsp baking powder and 23⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9337½ g icing sugar and 280⅛ 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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