Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 787 +
Ingredients
295⅛ large eggs 22134⅜ g sugar, caster 11805 ml double cream 7378⅛ g butter, cubed 983¾ g poppy seeds 295⅛ lemons, zested 16723¾ g flour, plain 123 tsp baking powder 24⅗ tsp salt 9837½ g icing sugar 295⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 295⅛ large eggs and 22134⅜ g sugar, caster until pale and frothy (2 mins) Add 11805 ml double cream and whisk 2 mins Melt 7378⅛ g butter, cubed in a small saucepan Add 983¾ g poppy seeds and 295⅛ lemons, zested and set aside Sift 16723¾ g flour, plain, 123 tsp baking powder and 24⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9837½ g icing sugar and 295⅛ 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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