Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 909 +
Ingredients
340⅞ large eggs 25565⅝ g sugar, caster 13635 ml double cream 8521⅞ g butter, cubed 1136¼ g poppy seeds 340⅞ lemons, zested 19316¼ g flour, plain 142 tsp baking powder 28⅖ tsp salt 11362½ g icing sugar 340⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 340⅞ large eggs and 25565⅝ g sugar, caster until pale and frothy (2 mins) Add 13635 ml double cream and whisk 2 mins Melt 8521⅞ g butter, cubed in a small saucepan Add 1136¼ g poppy seeds and 340⅞ lemons, zested and set aside Sift 19316¼ g flour, plain, 142 tsp baking powder and 28⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11362½ g icing sugar and 340⅞ 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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