Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 945 +
Ingredients
354⅜ large eggs 26578⅛ g sugar, caster 14175 ml double cream 8859⅜ g butter, cubed 1181¼ g poppy seeds 354⅜ lemons, zested 20081¼ g flour, plain 147⅔ tsp baking powder 29 8/15 tsp salt 11812½ g icing sugar 354⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 354⅜ large eggs and 26578⅛ g sugar, caster until pale and frothy (2 mins) Add 14175 ml double cream and whisk 2 mins Melt 8859⅜ g butter, cubed in a small saucepan Add 1181¼ g poppy seeds and 354⅜ lemons, zested and set aside Sift 20081¼ g flour, plain, 147⅔ tsp baking powder and 29 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11812½ g icing sugar and 354⅜ 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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