Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 849 +
Ingredients
318⅜ large eggs 23878⅛ g sugar, caster 12735 ml double cream 7959⅜ g butter, cubed 1061¼ g poppy seeds 318⅜ lemons, zested 18041¼ g flour, plain 132⅔ tsp baking powder 26 8/15 tsp salt 10612½ g icing sugar 318⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 318⅜ large eggs and 23878⅛ g sugar, caster until pale and frothy (2 mins) Add 12735 ml double cream and whisk 2 mins Melt 7959⅜ g butter, cubed in a small saucepan Add 1061¼ g poppy seeds and 318⅜ lemons, zested and set aside Sift 18041¼ g flour, plain, 132⅔ tsp baking powder and 26 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10612½ g icing sugar and 318⅜ 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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