Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 987 +
Ingredients
370⅛ large eggs 27759⅜ g sugar, caster 14805 ml double cream 9253⅛ g butter, cubed 1233¾ g poppy seeds 370⅛ lemons, zested 20973¾ g flour, plain 154 2/9 tsp baking powder 30 11/13 tsp salt 12337½ g icing sugar 370⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 370⅛ large eggs and 27759⅜ g sugar, caster until pale and frothy (2 mins) Add 14805 ml double cream and whisk 2 mins Melt 9253⅛ g butter, cubed in a small saucepan Add 1233¾ g poppy seeds and 370⅛ lemons, zested and set aside Sift 20973¾ g flour, plain, 154 2/9 tsp baking powder and 30 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12337½ g icing sugar and 370⅛ 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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