Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 869 +
Ingredients
325⅞ large eggs 24440⅝ g sugar, caster 13035 ml double cream 8146⅞ g butter, cubed 1086¼ g poppy seeds 325⅞ lemons, zested 18466¼ g flour, plain 135 7/9 tsp baking powder 27 2/13 tsp salt 10862½ g icing sugar 325⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 325⅞ large eggs and 24440⅝ g sugar, caster until pale and frothy (2 mins) Add 13035 ml double cream and whisk 2 mins Melt 8146⅞ g butter, cubed in a small saucepan Add 1086¼ g poppy seeds and 325⅞ lemons, zested and set aside Sift 18466¼ g flour, plain, 135 7/9 tsp baking powder and 27 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10862½ g icing sugar and 325⅞ 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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