Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 939 +
Ingredients
352⅛ large eggs 26409⅜ g sugar, caster 14085 ml double cream 8803⅛ g butter, cubed 1173¾ g poppy seeds 352⅛ lemons, zested 19953¾ g flour, plain 146 5/7 tsp baking powder 29⅓ tsp salt 11737½ g icing sugar 352⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 352⅛ large eggs and 26409⅜ g sugar, caster until pale and frothy (2 mins) Add 14085 ml double cream and whisk 2 mins Melt 8803⅛ g butter, cubed in a small saucepan Add 1173¾ g poppy seeds and 352⅛ lemons, zested and set aside Sift 19953¾ g flour, plain, 146 5/7 tsp baking powder and 29⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11737½ g icing sugar and 352⅛ 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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