Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 899 +
Ingredients
337⅛ large eggs 25284⅜ g sugar, caster 13485 ml double cream 8428⅛ g butter, cubed 1123¾ g poppy seeds 337⅛ lemons, zested 19103¾ g flour, plain 140 7/15 tsp baking powder 28 1/11 tsp salt 11237½ g icing sugar 337⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 337⅛ large eggs and 25284⅜ g sugar, caster until pale and frothy (2 mins) Add 13485 ml double cream and whisk 2 mins Melt 8428⅛ g butter, cubed in a small saucepan Add 1123¾ g poppy seeds and 337⅛ lemons, zested and set aside Sift 19103¾ g flour, plain, 140 7/15 tsp baking powder and 28 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11237½ g icing sugar and 337⅛ 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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