Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 761 +
Ingredients
285⅜ large eggs 21403⅛ g sugar, caster 11415 ml double cream 7134⅜ g butter, cubed 951¼ g poppy seeds 285⅜ lemons, zested 16171¼ g flour, plain 118 10/11 tsp baking powder 23 7/9 tsp salt 9512½ g icing sugar 285⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 285⅜ large eggs and 21403⅛ g sugar, caster until pale and frothy (2 mins) Add 11415 ml double cream and whisk 2 mins Melt 7134⅜ g butter, cubed in a small saucepan Add 951¼ g poppy seeds and 285⅜ lemons, zested and set aside Sift 16171¼ g flour, plain, 118 10/11 tsp baking powder and 23 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9512½ g icing sugar and 285⅜ 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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