Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 807 +
Ingredients
302⅝ large eggs 22696⅞ g sugar, caster 12105 ml double cream 7565⅝ g butter, cubed 1008¾ g poppy seeds 302⅝ lemons, zested 17148¾ g flour, plain 126 1/11 tsp baking powder 25 2/9 tsp salt 10087½ g icing sugar 302⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 302⅝ large eggs and 22696⅞ g sugar, caster until pale and frothy (2 mins) Add 12105 ml double cream and whisk 2 mins Melt 7565⅝ g butter, cubed in a small saucepan Add 1008¾ g poppy seeds and 302⅝ lemons, zested and set aside Sift 17148¾ g flour, plain, 126 1/11 tsp baking powder and 25 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10087½ g icing sugar and 302⅝ 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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