Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 865 +
Ingredients
324⅜ large eggs 24328⅛ g sugar, caster 12975 ml double cream 8109⅜ g butter, cubed 1081¼ g poppy seeds 324⅜ lemons, zested 18381¼ g flour, plain 135 2/13 tsp baking powder 27 tsp salt 10812½ g icing sugar 324⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 324⅜ large eggs and 24328⅛ g sugar, caster until pale and frothy (2 mins) Add 12975 ml double cream and whisk 2 mins Melt 8109⅜ g butter, cubed in a small saucepan Add 1081¼ g poppy seeds and 324⅜ lemons, zested and set aside Sift 18381¼ g flour, plain, 135 2/13 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 10812½ g icing sugar and 324⅜ 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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