Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 851 +
Ingredients
319⅛ large eggs 23934⅜ g sugar, caster 12765 ml double cream 7978⅛ g butter, cubed 1063¾ g poppy seeds 319⅛ lemons, zested 18083¾ g flour, plain 133 tsp baking powder 26⅗ tsp salt 10637½ g icing sugar 319⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 319⅛ large eggs and 23934⅜ g sugar, caster until pale and frothy (2 mins) Add 12765 ml double cream and whisk 2 mins Melt 7978⅛ g butter, cubed in a small saucepan Add 1063¾ g poppy seeds and 319⅛ lemons, zested and set aside Sift 18083¾ g flour, plain, 133 tsp baking powder and 26⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10637½ g icing sugar and 319⅛ 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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