Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 843 +
Ingredients
316⅛ large eggs 23709⅜ g sugar, caster 12645 ml double cream 7903⅛ g butter, cubed 1053¾ g poppy seeds 316⅛ lemons, zested 17913¾ g flour, plain 131 5/7 tsp baking powder 26⅓ tsp salt 10537½ g icing sugar 316⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 316⅛ large eggs and 23709⅜ g sugar, caster until pale and frothy (2 mins) Add 12645 ml double cream and whisk 2 mins Melt 7903⅛ g butter, cubed in a small saucepan Add 1053¾ g poppy seeds and 316⅛ lemons, zested and set aside Sift 17913¾ g flour, plain, 131 5/7 tsp baking powder and 26⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10537½ g icing sugar and 316⅛ 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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