Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 825 +
Ingredients
309⅜ large eggs 23203⅛ g sugar, caster 12375 ml double cream 7734⅜ g butter, cubed 1031¼ g poppy seeds 309⅜ lemons, zested 17531¼ g flour, plain 128 10/11 tsp baking powder 25 7/9 tsp salt 10312½ g icing sugar 309⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 309⅜ large eggs and 23203⅛ g sugar, caster until pale and frothy (2 mins) Add 12375 ml double cream and whisk 2 mins Melt 7734⅜ g butter, cubed in a small saucepan Add 1031¼ g poppy seeds and 309⅜ lemons, zested and set aside Sift 17531¼ g flour, plain, 128 10/11 tsp baking powder and 25 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10312½ g icing sugar and 309⅜ 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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