Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 819 +
Ingredients
307⅛ large eggs 23034⅜ g sugar, caster 12285 ml double cream 7678⅛ g butter, cubed 1023¾ g poppy seeds 307⅛ lemons, zested 17403¾ g flour, plain 128 tsp baking powder 25⅗ tsp salt 10237½ g icing sugar 307⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 307⅛ large eggs and 23034⅜ g sugar, caster until pale and frothy (2 mins) Add 12285 ml double cream and whisk 2 mins Melt 7678⅛ g butter, cubed in a small saucepan Add 1023¾ g poppy seeds and 307⅛ lemons, zested and set aside Sift 17403¾ g flour, plain, 128 tsp baking powder and 25⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10237½ g icing sugar and 307⅛ 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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