Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 921 +
Ingredients
345⅜ large eggs 25903⅛ g sugar, caster 13815 ml double cream 8634⅜ g butter, cubed 1151¼ g poppy seeds 345⅜ lemons, zested 19571¼ g flour, plain 143 10/11 tsp baking powder 28 7/9 tsp salt 11512½ g icing sugar 345⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 345⅜ large eggs and 25903⅛ g sugar, caster until pale and frothy (2 mins) Add 13815 ml double cream and whisk 2 mins Melt 8634⅜ g butter, cubed in a small saucepan Add 1151¼ g poppy seeds and 345⅜ lemons, zested and set aside Sift 19571¼ g flour, plain, 143 10/11 tsp baking powder and 28 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11512½ g icing sugar and 345⅜ 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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