Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 985 +
Ingredients
369⅜ large eggs 27703⅛ g sugar, caster 14775 ml double cream 9234⅜ g butter, cubed 1231¼ g poppy seeds 369⅜ lemons, zested 20931¼ g flour, plain 153 10/11 tsp baking powder 30 7/9 tsp salt 12312½ g icing sugar 369⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 369⅜ large eggs and 27703⅛ g sugar, caster until pale and frothy (2 mins) Add 14775 ml double cream and whisk 2 mins Melt 9234⅜ g butter, cubed in a small saucepan Add 1231¼ g poppy seeds and 369⅜ lemons, zested and set aside Sift 20931¼ g flour, plain, 153 10/11 tsp baking powder and 30 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12312½ g icing sugar and 369⅜ 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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