Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 959 +
Ingredients
359⅝ large eggs 26971⅞ g sugar, caster 14385 ml double cream 8990⅝ g butter, cubed 1198¾ g poppy seeds 359⅝ lemons, zested 20378¾ g flour, plain 149 11/13 tsp baking powder 30 tsp salt 11987½ g icing sugar 359⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 359⅝ large eggs and 26971⅞ g sugar, caster until pale and frothy (2 mins) Add 14385 ml double cream and whisk 2 mins Melt 8990⅝ g butter, cubed in a small saucepan Add 1198¾ g poppy seeds and 359⅝ lemons, zested and set aside Sift 20378¾ g flour, plain, 149 11/13 tsp baking powder and 30 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11987½ g icing sugar and 359⅝ 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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