Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 755 +
Ingredients
283⅛ large eggs 21234⅜ g sugar, caster 11325 ml double cream 7078⅛ g butter, cubed 943¾ g poppy seeds 283⅛ lemons, zested 16043¾ g flour, plain 118 tsp baking powder 23⅗ tsp salt 9437½ g icing sugar 283⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 283⅛ large eggs and 21234⅜ g sugar, caster until pale and frothy (2 mins) Add 11325 ml double cream and whisk 2 mins Melt 7078⅛ g butter, cubed in a small saucepan Add 943¾ g poppy seeds and 283⅛ lemons, zested and set aside Sift 16043¾ g flour, plain, 118 tsp baking powder and 23⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9437½ g icing sugar and 283⅛ 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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