Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 817 +
Ingredients
306⅜ large eggs 22978⅛ g sugar, caster 12255 ml double cream 7659⅜ g butter, cubed 1021¼ g poppy seeds 306⅜ lemons, zested 17361¼ g flour, plain 127⅔ tsp baking powder 25 8/15 tsp salt 10212½ g icing sugar 306⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 306⅜ large eggs and 22978⅛ g sugar, caster until pale and frothy (2 mins) Add 12255 ml double cream and whisk 2 mins Melt 7659⅜ g butter, cubed in a small saucepan Add 1021¼ g poppy seeds and 306⅜ lemons, zested and set aside Sift 17361¼ g flour, plain, 127⅔ tsp baking powder and 25 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10212½ g icing sugar and 306⅜ 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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