Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 835 +
Ingredients
313⅛ large eggs 23484⅜ g sugar, caster 12525 ml double cream 7828⅛ g butter, cubed 1043¾ g poppy seeds 313⅛ lemons, zested 17743¾ g flour, plain 130 7/15 tsp baking powder 26 1/11 tsp salt 10437½ g icing sugar 313⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 313⅛ large eggs and 23484⅜ g sugar, caster until pale and frothy (2 mins) Add 12525 ml double cream and whisk 2 mins Melt 7828⅛ g butter, cubed in a small saucepan Add 1043¾ g poppy seeds and 313⅛ lemons, zested and set aside Sift 17743¾ g flour, plain, 130 7/15 tsp baking powder and 26 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10437½ g icing sugar and 313⅛ 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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