Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 793 +
Ingredients
297⅜ large eggs 22303⅛ g sugar, caster 11895 ml double cream 7434⅜ g butter, cubed 991¼ g poppy seeds 297⅜ lemons, zested 16851¼ g flour, plain 123 10/11 tsp baking powder 24 7/9 tsp salt 9912½ g icing sugar 297⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 297⅜ large eggs and 22303⅛ g sugar, caster until pale and frothy (2 mins) Add 11895 ml double cream and whisk 2 mins Melt 7434⅜ g butter, cubed in a small saucepan Add 991¼ g poppy seeds and 297⅜ lemons, zested and set aside Sift 16851¼ g flour, plain, 123 10/11 tsp baking powder and 24 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9912½ g icing sugar and 297⅜ 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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