Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 911 +
Ingredients
341⅝ large eggs 25621⅞ g sugar, caster 13665 ml double cream 8540⅝ g butter, cubed 1138¾ g poppy seeds 341⅝ lemons, zested 19358¾ g flour, plain 142⅓ tsp baking powder 28 7/15 tsp salt 11387½ g icing sugar 341⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 341⅝ large eggs and 25621⅞ g sugar, caster until pale and frothy (2 mins) Add 13665 ml double cream and whisk 2 mins Melt 8540⅝ g butter, cubed in a small saucepan Add 1138¾ g poppy seeds and 341⅝ lemons, zested and set aside Sift 19358¾ g flour, plain, 142⅓ tsp baking powder and 28 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11387½ g icing sugar and 341⅝ 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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