Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 859 +
Ingredients
322⅛ large eggs 24159⅜ g sugar, caster 12885 ml double cream 8053⅛ g butter, cubed 1073¾ g poppy seeds 322⅛ lemons, zested 18253¾ g flour, plain 134 2/9 tsp baking powder 26 11/13 tsp salt 10737½ g icing sugar 322⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 322⅛ large eggs and 24159⅜ g sugar, caster until pale and frothy (2 mins) Add 12885 ml double cream and whisk 2 mins Melt 8053⅛ g butter, cubed in a small saucepan Add 1073¾ g poppy seeds and 322⅛ lemons, zested and set aside Sift 18253¾ g flour, plain, 134 2/9 tsp baking powder and 26 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10737½ g icing sugar and 322⅛ 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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