Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 879 +
Ingredients
329⅝ large eggs 24721⅞ g sugar, caster 13185 ml double cream 8240⅝ g butter, cubed 1098¾ g poppy seeds 329⅝ lemons, zested 18678¾ g flour, plain 137⅓ tsp baking powder 27 7/15 tsp salt 10987½ g icing sugar 329⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 329⅝ large eggs and 24721⅞ g sugar, caster until pale and frothy (2 mins) Add 13185 ml double cream and whisk 2 mins Melt 8240⅝ g butter, cubed in a small saucepan Add 1098¾ g poppy seeds and 329⅝ lemons, zested and set aside Sift 18678¾ g flour, plain, 137⅓ tsp baking powder and 27 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10987½ g icing sugar and 329⅝ 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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