Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 771 +
Ingredients
289⅛ large eggs 21684⅜ g sugar, caster 11565 ml double cream 7228⅛ g butter, cubed 963¾ g poppy seeds 289⅛ lemons, zested 16383¾ g flour, plain 120 7/15 tsp baking powder 24 1/11 tsp salt 9637½ g icing sugar 289⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 289⅛ large eggs and 21684⅜ g sugar, caster until pale and frothy (2 mins) Add 11565 ml double cream and whisk 2 mins Melt 7228⅛ g butter, cubed in a small saucepan Add 963¾ g poppy seeds and 289⅛ lemons, zested and set aside Sift 16383¾ g flour, plain, 120 7/15 tsp baking powder and 24 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9637½ g icing sugar and 289⅛ 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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