Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 789 +
Ingredients
295⅞ large eggs 22190⅝ g sugar, caster 11835 ml double cream 7396⅞ g butter, cubed 986¼ g poppy seeds 295⅞ lemons, zested 16766¼ g flour, plain 123 2/7 tsp baking powder 24⅔ tsp salt 9862½ g icing sugar 295⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 295⅞ large eggs and 22190⅝ g sugar, caster until pale and frothy (2 mins) Add 11835 ml double cream and whisk 2 mins Melt 7396⅞ g butter, cubed in a small saucepan Add 986¼ g poppy seeds and 295⅞ lemons, zested and set aside Sift 16766¼ g flour, plain, 123 2/7 tsp baking powder and 24⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9862½ g icing sugar and 295⅞ 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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