Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 863 +
Ingredients
323⅝ large eggs 24271⅞ g sugar, caster 12945 ml double cream 8090⅝ g butter, cubed 1078¾ g poppy seeds 323⅝ lemons, zested 18338¾ g flour, plain 134 11/13 tsp baking powder 27 tsp salt 10787½ g icing sugar 323⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 323⅝ large eggs and 24271⅞ g sugar, caster until pale and frothy (2 mins) Add 12945 ml double cream and whisk 2 mins Melt 8090⅝ g butter, cubed in a small saucepan Add 1078¾ g poppy seeds and 323⅝ lemons, zested and set aside Sift 18338¾ g flour, plain, 134 11/13 tsp baking powder and 27 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10787½ g icing sugar and 323⅝ 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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