Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 841 +
Ingredients
315⅜ large eggs 23653⅛ g sugar, caster 12615 ml double cream 7884⅜ g butter, cubed 1051¼ g poppy seeds 315⅜ lemons, zested 17871¼ g flour, plain 131⅖ tsp baking powder 26 2/7 tsp salt 10512½ g icing sugar 315⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 315⅜ large eggs and 23653⅛ g sugar, caster until pale and frothy (2 mins) Add 12615 ml double cream and whisk 2 mins Melt 7884⅜ g butter, cubed in a small saucepan Add 1051¼ g poppy seeds and 315⅜ lemons, zested and set aside Sift 17871¼ g flour, plain, 131⅖ tsp baking powder and 26 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10512½ g icing sugar and 315⅜ 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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