Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 839 +
Ingredients
314⅝ large eggs 23596⅞ g sugar, caster 12585 ml double cream 7865⅝ g butter, cubed 1048¾ g poppy seeds 314⅝ lemons, zested 17828¾ g flour, plain 131 1/11 tsp baking powder 26 2/9 tsp salt 10487½ g icing sugar 314⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 314⅝ large eggs and 23596⅞ g sugar, caster until pale and frothy (2 mins) Add 12585 ml double cream and whisk 2 mins Melt 7865⅝ g butter, cubed in a small saucepan Add 1048¾ g poppy seeds and 314⅝ lemons, zested and set aside Sift 17828¾ g flour, plain, 131 1/11 tsp baking powder and 26 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10487½ g icing sugar and 314⅝ 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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