Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 769 +
Ingredients
288⅜ large eggs 21628⅛ g sugar, caster 11535 ml double cream 7209⅜ g butter, cubed 961¼ g poppy seeds 288⅜ lemons, zested 16341¼ g flour, plain 120 2/13 tsp baking powder 24 tsp salt 9612½ g icing sugar 288⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 288⅜ large eggs and 21628⅛ g sugar, caster until pale and frothy (2 mins) Add 11535 ml double cream and whisk 2 mins Melt 7209⅜ g butter, cubed in a small saucepan Add 961¼ g poppy seeds and 288⅜ lemons, zested and set aside Sift 16341¼ g flour, plain, 120 2/13 tsp baking powder and 24 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9612½ g icing sugar and 288⅜ 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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