Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 969 +
Ingredients
363⅜ large eggs 27253⅛ g sugar, caster 14535 ml double cream 9084⅜ g butter, cubed 1211¼ g poppy seeds 363⅜ lemons, zested 20591¼ g flour, plain 151⅖ tsp baking powder 30 2/7 tsp salt 12112½ g icing sugar 363⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 363⅜ large eggs and 27253⅛ g sugar, caster until pale and frothy (2 mins) Add 14535 ml double cream and whisk 2 mins Melt 9084⅜ g butter, cubed in a small saucepan Add 1211¼ g poppy seeds and 363⅜ lemons, zested and set aside Sift 20591¼ g flour, plain, 151⅖ tsp baking powder and 30 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12112½ g icing sugar and 363⅜ 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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