Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 895 +
Ingredients
335⅝ large eggs 25171⅞ g sugar, caster 13425 ml double cream 8390⅝ g butter, cubed 1118¾ g poppy seeds 335⅝ lemons, zested 19018¾ g flour, plain 139 11/13 tsp baking powder 28 tsp salt 11187½ g icing sugar 335⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 335⅝ large eggs and 25171⅞ g sugar, caster until pale and frothy (2 mins) Add 13425 ml double cream and whisk 2 mins Melt 8390⅝ g butter, cubed in a small saucepan Add 1118¾ g poppy seeds and 335⅝ lemons, zested and set aside Sift 19018¾ g flour, plain, 139 11/13 tsp baking powder and 28 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11187½ g icing sugar and 335⅝ 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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