Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 801 +
Ingredients
300⅜ large eggs 22528⅛ g sugar, caster 12015 ml double cream 7509⅜ g butter, cubed 1001¼ g poppy seeds 300⅜ lemons, zested 17021¼ g flour, plain 125 2/13 tsp baking powder 25 tsp salt 10012½ g icing sugar 300⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 300⅜ large eggs and 22528⅛ g sugar, caster until pale and frothy (2 mins) Add 12015 ml double cream and whisk 2 mins Melt 7509⅜ g butter, cubed in a small saucepan Add 1001¼ g poppy seeds and 300⅜ lemons, zested and set aside Sift 17021¼ g flour, plain, 125 2/13 tsp baking powder and 25 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10012½ g icing sugar and 300⅜ 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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