Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 905 +
Ingredients
339⅜ large eggs 25453⅛ g sugar, caster 13575 ml double cream 8484⅜ g butter, cubed 1131¼ g poppy seeds 339⅜ lemons, zested 19231¼ g flour, plain 141⅖ tsp baking powder 28 2/7 tsp salt 11312½ g icing sugar 339⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 339⅜ large eggs and 25453⅛ g sugar, caster until pale and frothy (2 mins) Add 13575 ml double cream and whisk 2 mins Melt 8484⅜ g butter, cubed in a small saucepan Add 1131¼ g poppy seeds and 339⅜ lemons, zested and set aside Sift 19231¼ g flour, plain, 141⅖ tsp baking powder and 28 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11312½ g icing sugar and 339⅜ 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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