Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 803 +
Ingredients
301⅛ large eggs 22584⅜ g sugar, caster 12045 ml double cream 7528⅛ g butter, cubed 1003¾ g poppy seeds 301⅛ lemons, zested 17063¾ g flour, plain 125 7/15 tsp baking powder 25 1/11 tsp salt 10037½ g icing sugar 301⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 301⅛ large eggs and 22584⅜ g sugar, caster until pale and frothy (2 mins) Add 12045 ml double cream and whisk 2 mins Melt 7528⅛ g butter, cubed in a small saucepan Add 1003¾ g poppy seeds and 301⅛ lemons, zested and set aside Sift 17063¾ g flour, plain, 125 7/15 tsp baking powder and 25 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10037½ g icing sugar and 301⅛ 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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