Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 918 +
Ingredients
344¼ large eggs 25818¾ g sugar, caster 13770 ml double cream 8606¼ g butter, cubed 1147½ g poppy seeds 344¼ lemons, zested 19507½ g flour, plain 143 7/16 tsp baking powder 28 11/16 tsp salt 11475 g icing sugar 344¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 344¼ large eggs and 25818¾ g sugar, caster until pale and frothy (2 mins) Add 13770 ml double cream and whisk 2 mins Melt 8606¼ g butter, cubed in a small saucepan Add 1147½ g poppy seeds and 344¼ lemons, zested and set aside Sift 19507½ g flour, plain, 143 7/16 tsp baking powder and 28 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11475 g icing sugar and 344¼ 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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