Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 881 +
Ingredients
330⅜ large eggs 24778⅛ g sugar, caster 13215 ml double cream 8259⅜ g butter, cubed 1101¼ g poppy seeds 330⅜ lemons, zested 18721¼ g flour, plain 137⅔ tsp baking powder 27 8/15 tsp salt 11012½ g icing sugar 330⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 330⅜ large eggs and 24778⅛ g sugar, caster until pale and frothy (2 mins) Add 13215 ml double cream and whisk 2 mins Melt 8259⅜ g butter, cubed in a small saucepan Add 1101¼ g poppy seeds and 330⅜ lemons, zested and set aside Sift 18721¼ g flour, plain, 137⅔ tsp baking powder and 27 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11012½ g icing sugar and 330⅜ 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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