Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 947 +
Ingredients
355⅛ large eggs 26634⅜ g sugar, caster 14205 ml double cream 8878⅛ g butter, cubed 1183¾ g poppy seeds 355⅛ lemons, zested 20123¾ g flour, plain 148 tsp baking powder 29⅗ tsp salt 11837½ g icing sugar 355⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 355⅛ large eggs and 26634⅜ g sugar, caster until pale and frothy (2 mins) Add 14205 ml double cream and whisk 2 mins Melt 8878⅛ g butter, cubed in a small saucepan Add 1183¾ g poppy seeds and 355⅛ lemons, zested and set aside Sift 20123¾ g flour, plain, 148 tsp baking powder and 29⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11837½ g icing sugar and 355⅛ 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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