Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 971 +
Ingredients
364⅛ large eggs 27309⅜ g sugar, caster 14565 ml double cream 9103⅛ g butter, cubed 1213¾ g poppy seeds 364⅛ lemons, zested 20633¾ g flour, plain 151 5/7 tsp baking powder 30⅓ tsp salt 12137½ g icing sugar 364⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 364⅛ large eggs and 27309⅜ g sugar, caster until pale and frothy (2 mins) Add 14565 ml double cream and whisk 2 mins Melt 9103⅛ g butter, cubed in a small saucepan Add 1213¾ g poppy seeds and 364⅛ lemons, zested and set aside Sift 20633¾ g flour, plain, 151 5/7 tsp baking powder and 30⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12137½ g icing sugar and 364⅛ 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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