Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 883 +
Ingredients
331⅛ large eggs 24834⅜ g sugar, caster 13245 ml double cream 8278⅛ g butter, cubed 1103¾ g poppy seeds 331⅛ lemons, zested 18763¾ g flour, plain 138 tsp baking powder 27⅗ tsp salt 11037½ g icing sugar 331⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 331⅛ large eggs and 24834⅜ g sugar, caster until pale and frothy (2 mins) Add 13245 ml double cream and whisk 2 mins Melt 8278⅛ g butter, cubed in a small saucepan Add 1103¾ g poppy seeds and 331⅛ lemons, zested and set aside Sift 18763¾ g flour, plain, 138 tsp baking powder and 27⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11037½ g icing sugar and 331⅛ 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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