Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 931 +
Ingredients
349⅛ large eggs 26184⅜ g sugar, caster 13965 ml double cream 8728⅛ g butter, cubed 1163¾ g poppy seeds 349⅛ lemons, zested 19783¾ g flour, plain 145 7/15 tsp baking powder 29 1/11 tsp salt 11637½ g icing sugar 349⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 349⅛ large eggs and 26184⅜ g sugar, caster until pale and frothy (2 mins) Add 13965 ml double cream and whisk 2 mins Melt 8728⅛ g butter, cubed in a small saucepan Add 1163¾ g poppy seeds and 349⅛ lemons, zested and set aside Sift 19783¾ g flour, plain, 145 7/15 tsp baking powder and 29 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11637½ g icing sugar and 349⅛ 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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