Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 823 +
Ingredients
308⅝ large eggs 23146⅞ g sugar, caster 12345 ml double cream 7715⅝ g butter, cubed 1028¾ g poppy seeds 308⅝ lemons, zested 17488¾ g flour, plain 128⅗ tsp baking powder 25 5/7 tsp salt 10287½ g icing sugar 308⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 308⅝ large eggs and 23146⅞ g sugar, caster until pale and frothy (2 mins) Add 12345 ml double cream and whisk 2 mins Melt 7715⅝ g butter, cubed in a small saucepan Add 1028¾ g poppy seeds and 308⅝ lemons, zested and set aside Sift 17488¾ g flour, plain, 128⅗ tsp baking powder and 25 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10287½ g icing sugar and 308⅝ 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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