Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 943 +
Ingredients
353⅝ large eggs 26521⅞ g sugar, caster 14145 ml double cream 8840⅝ g butter, cubed 1178¾ g poppy seeds 353⅝ lemons, zested 20038¾ g flour, plain 147⅓ tsp baking powder 29 7/15 tsp salt 11787½ g icing sugar 353⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 353⅝ large eggs and 26521⅞ g sugar, caster until pale and frothy (2 mins) Add 14145 ml double cream and whisk 2 mins Melt 8840⅝ g butter, cubed in a small saucepan Add 1178¾ g poppy seeds and 353⅝ lemons, zested and set aside Sift 20038¾ g flour, plain, 147⅓ tsp baking powder and 29 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11787½ g icing sugar and 353⅝ 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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