Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 927 +
Ingredients
347⅝ large eggs 26071⅞ g sugar, caster 13905 ml double cream 8690⅝ g butter, cubed 1158¾ g poppy seeds 347⅝ lemons, zested 19698¾ g flour, plain 144 11/13 tsp baking powder 29 tsp salt 11587½ g icing sugar 347⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 347⅝ large eggs and 26071⅞ g sugar, caster until pale and frothy (2 mins) Add 13905 ml double cream and whisk 2 mins Melt 8690⅝ g butter, cubed in a small saucepan Add 1158¾ g poppy seeds and 347⅝ lemons, zested and set aside Sift 19698¾ g flour, plain, 144 11/13 tsp baking powder and 29 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11587½ g icing sugar and 347⅝ 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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