Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 833 +
Ingredients
312⅜ large eggs 23428⅛ g sugar, caster 12495 ml double cream 7809⅜ g butter, cubed 1041¼ g poppy seeds 312⅜ lemons, zested 17701¼ g flour, plain 130 2/13 tsp baking powder 26 tsp salt 10412½ g icing sugar 312⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 312⅜ large eggs and 23428⅛ g sugar, caster until pale and frothy (2 mins) Add 12495 ml double cream and whisk 2 mins Melt 7809⅜ g butter, cubed in a small saucepan Add 1041¼ g poppy seeds and 312⅜ lemons, zested and set aside Sift 17701¼ g flour, plain, 130 2/13 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 10412½ g icing sugar and 312⅜ 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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