Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 785 +
Ingredients
294⅜ large eggs 22078⅛ g sugar, caster 11775 ml double cream 7359⅜ g butter, cubed 981¼ g poppy seeds 294⅜ lemons, zested 16681¼ g flour, plain 122⅔ tsp baking powder 24 8/15 tsp salt 9812½ g icing sugar 294⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 294⅜ large eggs and 22078⅛ g sugar, caster until pale and frothy (2 mins) Add 11775 ml double cream and whisk 2 mins Melt 7359⅜ g butter, cubed in a small saucepan Add 981¼ g poppy seeds and 294⅜ lemons, zested and set aside Sift 16681¼ g flour, plain, 122⅔ tsp baking powder and 24 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9812½ g icing sugar and 294⅜ 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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