Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 877 +
Ingredients
328⅞ large eggs 24665⅝ g sugar, caster 13155 ml double cream 8221⅞ g butter, cubed 1096¼ g poppy seeds 328⅞ lemons, zested 18636¼ g flour, plain 137 tsp baking powder 27⅖ tsp salt 10962½ g icing sugar 328⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 328⅞ large eggs and 24665⅝ g sugar, caster until pale and frothy (2 mins) Add 13155 ml double cream and whisk 2 mins Melt 8221⅞ g butter, cubed in a small saucepan Add 1096¼ g poppy seeds and 328⅞ lemons, zested and set aside Sift 18636¼ g flour, plain, 137 tsp baking powder and 27⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10962½ g icing sugar and 328⅞ 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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