Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 963 +
Ingredients
361⅛ large eggs 27084⅜ g sugar, caster 14445 ml double cream 9028⅛ g butter, cubed 1203¾ g poppy seeds 361⅛ lemons, zested 20463¾ g flour, plain 150 7/15 tsp baking powder 30 1/11 tsp salt 12037½ g icing sugar 361⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 361⅛ large eggs and 27084⅜ g sugar, caster until pale and frothy (2 mins) Add 14445 ml double cream and whisk 2 mins Melt 9028⅛ g butter, cubed in a small saucepan Add 1203¾ g poppy seeds and 361⅛ lemons, zested and set aside Sift 20463¾ g flour, plain, 150 7/15 tsp baking powder and 30 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12037½ g icing sugar and 361⅛ 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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