Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 919 +
Ingredients
344⅝ large eggs 25846⅞ g sugar, caster 13785 ml double cream 8615⅝ g butter, cubed 1148¾ g poppy seeds 344⅝ lemons, zested 19528¾ g flour, plain 143⅗ tsp baking powder 28 5/7 tsp salt 11487½ g icing sugar 344⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 344⅝ large eggs and 25846⅞ g sugar, caster until pale and frothy (2 mins) Add 13785 ml double cream and whisk 2 mins Melt 8615⅝ g butter, cubed in a small saucepan Add 1148¾ g poppy seeds and 344⅝ lemons, zested and set aside Sift 19528¾ g flour, plain, 143⅗ tsp baking powder and 28 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11487½ g icing sugar and 344⅝ 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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