Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 847 +
Ingredients
317⅝ large eggs 23821⅞ g sugar, caster 12705 ml double cream 7940⅝ g butter, cubed 1058¾ g poppy seeds 317⅝ lemons, zested 17998¾ g flour, plain 132⅓ tsp baking powder 26 7/15 tsp salt 10587½ g icing sugar 317⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 317⅝ large eggs and 23821⅞ g sugar, caster until pale and frothy (2 mins) Add 12705 ml double cream and whisk 2 mins Melt 7940⅝ g butter, cubed in a small saucepan Add 1058¾ g poppy seeds and 317⅝ lemons, zested and set aside Sift 17998¾ g flour, plain, 132⅓ tsp baking powder and 26 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10587½ g icing sugar and 317⅝ 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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