Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 915 +
Ingredients
343⅛ large eggs 25734⅜ g sugar, caster 13725 ml double cream 8578⅛ g butter, cubed 1143¾ g poppy seeds 343⅛ lemons, zested 19443¾ g flour, plain 143 tsp baking powder 28⅗ tsp salt 11437½ g icing sugar 343⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 343⅛ large eggs and 25734⅜ g sugar, caster until pale and frothy (2 mins) Add 13725 ml double cream and whisk 2 mins Melt 8578⅛ g butter, cubed in a small saucepan Add 1143¾ g poppy seeds and 343⅛ lemons, zested and set aside Sift 19443¾ g flour, plain, 143 tsp baking powder and 28⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11437½ g icing sugar and 343⅛ 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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