Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 937 +
Ingredients
351⅜ large eggs 26353⅛ g sugar, caster 14055 ml double cream 8784⅜ g butter, cubed 1171¼ g poppy seeds 351⅜ lemons, zested 19911¼ g flour, plain 146⅖ tsp baking powder 29 2/7 tsp salt 11712½ g icing sugar 351⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 351⅜ large eggs and 26353⅛ g sugar, caster until pale and frothy (2 mins) Add 14055 ml double cream and whisk 2 mins Melt 8784⅜ g butter, cubed in a small saucepan Add 1171¼ g poppy seeds and 351⅜ lemons, zested and set aside Sift 19911¼ g flour, plain, 146⅖ tsp baking powder and 29 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11712½ g icing sugar and 351⅜ 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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