Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 831 +
Ingredients
311⅝ large eggs 23371⅞ g sugar, caster 12465 ml double cream 7790⅝ g butter, cubed 1038¾ g poppy seeds 311⅝ lemons, zested 17658¾ g flour, plain 129 11/13 tsp baking powder 26 tsp salt 10387½ g icing sugar 311⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 311⅝ large eggs and 23371⅞ g sugar, caster until pale and frothy (2 mins) Add 12465 ml double cream and whisk 2 mins Melt 7790⅝ g butter, cubed in a small saucepan Add 1038¾ g poppy seeds and 311⅝ lemons, zested and set aside Sift 17658¾ g flour, plain, 129 11/13 tsp baking powder and 26 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10387½ g icing sugar and 311⅝ 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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