Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 751 +
Ingredients
281⅝ large eggs 21121⅞ g sugar, caster 11265 ml double cream 7040⅝ g butter, cubed 938¾ g poppy seeds 281⅝ lemons, zested 15958¾ g flour, plain 117⅓ tsp baking powder 23 7/15 tsp salt 9387½ g icing sugar 281⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 281⅝ large eggs and 21121⅞ g sugar, caster until pale and frothy (2 mins) Add 11265 ml double cream and whisk 2 mins Melt 7040⅝ g butter, cubed in a small saucepan Add 938¾ g poppy seeds and 281⅝ lemons, zested and set aside Sift 15958¾ g flour, plain, 117⅓ tsp baking powder and 23 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9387½ g icing sugar and 281⅝ 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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