Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 875 +
Ingredients
328⅛ large eggs 24609⅜ g sugar, caster 13125 ml double cream 8203⅛ g butter, cubed 1093¾ g poppy seeds 328⅛ lemons, zested 18593¾ g flour, plain 136 5/7 tsp baking powder 27⅓ tsp salt 10937½ g icing sugar 328⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 328⅛ large eggs and 24609⅜ g sugar, caster until pale and frothy (2 mins) Add 13125 ml double cream and whisk 2 mins Melt 8203⅛ g butter, cubed in a small saucepan Add 1093¾ g poppy seeds and 328⅛ lemons, zested and set aside Sift 18593¾ g flour, plain, 136 5/7 tsp baking powder and 27⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10937½ g icing sugar and 328⅛ 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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