Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 897 +
Ingredients
336⅜ large eggs 25228⅛ g sugar, caster 13455 ml double cream 8409⅜ g butter, cubed 1121¼ g poppy seeds 336⅜ lemons, zested 19061¼ g flour, plain 140 2/13 tsp baking powder 28 tsp salt 11212½ g icing sugar 336⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 336⅜ large eggs and 25228⅛ g sugar, caster until pale and frothy (2 mins) Add 13455 ml double cream and whisk 2 mins Melt 8409⅜ g butter, cubed in a small saucepan Add 1121¼ g poppy seeds and 336⅜ lemons, zested and set aside Sift 19061¼ g flour, plain, 140 2/13 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 11212½ g icing sugar and 336⅜ 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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