Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 867 +
Ingredients
325⅛ large eggs 24384⅜ g sugar, caster 13005 ml double cream 8128⅛ g butter, cubed 1083¾ g poppy seeds 325⅛ lemons, zested 18423¾ g flour, plain 135 7/15 tsp baking powder 27 1/11 tsp salt 10837½ g icing sugar 325⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 325⅛ large eggs and 24384⅜ g sugar, caster until pale and frothy (2 mins) Add 13005 ml double cream and whisk 2 mins Melt 8128⅛ g butter, cubed in a small saucepan Add 1083¾ g poppy seeds and 325⅛ lemons, zested and set aside Sift 18423¾ g flour, plain, 135 7/15 tsp baking powder and 27 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10837½ g icing sugar and 325⅛ 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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