Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 951 +
Ingredients
356⅝ large eggs 26746⅞ g sugar, caster 14265 ml double cream 8915⅝ g butter, cubed 1188¾ g poppy seeds 356⅝ lemons, zested 20208¾ g flour, plain 148⅗ tsp baking powder 29 5/7 tsp salt 11887½ g icing sugar 356⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 356⅝ large eggs and 26746⅞ g sugar, caster until pale and frothy (2 mins) Add 14265 ml double cream and whisk 2 mins Melt 8915⅝ g butter, cubed in a small saucepan Add 1188¾ g poppy seeds and 356⅝ lemons, zested and set aside Sift 20208¾ g flour, plain, 148⅗ tsp baking powder and 29 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11887½ g icing sugar and 356⅝ 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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