Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 907 +
Ingredients
340⅛ large eggs 25509⅜ g sugar, caster 13605 ml double cream 8503⅛ g butter, cubed 1133¾ g poppy seeds 340⅛ lemons, zested 19273¾ g flour, plain 141 5/7 tsp baking powder 28⅓ tsp salt 11337½ g icing sugar 340⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 340⅛ large eggs and 25509⅜ g sugar, caster until pale and frothy (2 mins) Add 13605 ml double cream and whisk 2 mins Melt 8503⅛ g butter, cubed in a small saucepan Add 1133¾ g poppy seeds and 340⅛ lemons, zested and set aside Sift 19273¾ g flour, plain, 141 5/7 tsp baking powder and 28⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11337½ g icing sugar and 340⅛ 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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