Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 929 +
Ingredients
348⅜ large eggs 26128⅛ g sugar, caster 13935 ml double cream 8709⅜ g butter, cubed 1161¼ g poppy seeds 348⅜ lemons, zested 19741¼ g flour, plain 145 2/13 tsp baking powder 29 tsp salt 11612½ g icing sugar 348⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 348⅜ large eggs and 26128⅛ g sugar, caster until pale and frothy (2 mins) Add 13935 ml double cream and whisk 2 mins Melt 8709⅜ g butter, cubed in a small saucepan Add 1161¼ g poppy seeds and 348⅜ lemons, zested and set aside Sift 19741¼ g flour, plain, 145 2/13 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 11612½ g icing sugar and 348⅜ 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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