Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 917 +
Ingredients
343⅞ large eggs 25790⅝ g sugar, caster 13755 ml double cream 8596⅞ g butter, cubed 1146¼ g poppy seeds 343⅞ lemons, zested 19486¼ g flour, plain 143 2/7 tsp baking powder 28⅔ tsp salt 11462½ g icing sugar 343⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 343⅞ large eggs and 25790⅝ g sugar, caster until pale and frothy (2 mins) Add 13755 ml double cream and whisk 2 mins Melt 8596⅞ g butter, cubed in a small saucepan Add 1146¼ g poppy seeds and 343⅞ lemons, zested and set aside Sift 19486¼ g flour, plain, 143 2/7 tsp baking powder and 28⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11462½ g icing sugar and 343⅞ 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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