Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 827 +
Ingredients
310⅛ large eggs 23259⅜ g sugar, caster 12405 ml double cream 7753⅛ g butter, cubed 1033¾ g poppy seeds 310⅛ lemons, zested 17573¾ g flour, plain 129 2/9 tsp baking powder 25 11/13 tsp salt 10337½ g icing sugar 310⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 310⅛ large eggs and 23259⅜ g sugar, caster until pale and frothy (2 mins) Add 12405 ml double cream and whisk 2 mins Melt 7753⅛ g butter, cubed in a small saucepan Add 1033¾ g poppy seeds and 310⅛ lemons, zested and set aside Sift 17573¾ g flour, plain, 129 2/9 tsp baking powder and 25 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10337½ g icing sugar and 310⅛ 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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