Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 811 +
Ingredients
304⅛ large eggs 22809⅜ g sugar, caster 12165 ml double cream 7603⅛ g butter, cubed 1013¾ g poppy seeds 304⅛ lemons, zested 17233¾ g flour, plain 126 5/7 tsp baking powder 25⅓ tsp salt 10137½ g icing sugar 304⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 304⅛ large eggs and 22809⅜ g sugar, caster until pale and frothy (2 mins) Add 12165 ml double cream and whisk 2 mins Melt 7603⅛ g butter, cubed in a small saucepan Add 1013¾ g poppy seeds and 304⅛ lemons, zested and set aside Sift 17233¾ g flour, plain, 126 5/7 tsp baking powder and 25⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10137½ g icing sugar and 304⅛ 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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