Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 977 +
Ingredients
366⅜ large eggs 27478⅛ g sugar, caster 14655 ml double cream 9159⅜ g butter, cubed 1221¼ g poppy seeds 366⅜ lemons, zested 20761¼ g flour, plain 152⅔ tsp baking powder 30 8/15 tsp salt 12212½ g icing sugar 366⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 366⅜ large eggs and 27478⅛ g sugar, caster until pale and frothy (2 mins) Add 14655 ml double cream and whisk 2 mins Melt 9159⅜ g butter, cubed in a small saucepan Add 1221¼ g poppy seeds and 366⅜ lemons, zested and set aside Sift 20761¼ g flour, plain, 152⅔ tsp baking powder and 30 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12212½ g icing sugar and 366⅜ 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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