Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 813 +
Ingredients
304⅞ large eggs 22865⅝ g sugar, caster 12195 ml double cream 7621⅞ g butter, cubed 1016¼ g poppy seeds 304⅞ lemons, zested 17276¼ g flour, plain 127 tsp baking powder 25⅖ tsp salt 10162½ g icing sugar 304⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 304⅞ large eggs and 22865⅝ g sugar, caster until pale and frothy (2 mins) Add 12195 ml double cream and whisk 2 mins Melt 7621⅞ g butter, cubed in a small saucepan Add 1016¼ g poppy seeds and 304⅞ lemons, zested and set aside Sift 17276¼ g flour, plain, 127 tsp baking powder and 25⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10162½ g icing sugar and 304⅞ 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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