Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 995 +
Ingredients
373⅛ large eggs 27984⅜ g sugar, caster 14925 ml double cream 9328⅛ g butter, cubed 1243¾ g poppy seeds 373⅛ lemons, zested 21143¾ g flour, plain 155 7/15 tsp baking powder 31 1/11 tsp salt 12437½ g icing sugar 373⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 373⅛ large eggs and 27984⅜ g sugar, caster until pale and frothy (2 mins) Add 14925 ml double cream and whisk 2 mins Melt 9328⅛ g butter, cubed in a small saucepan Add 1243¾ g poppy seeds and 373⅛ lemons, zested and set aside Sift 21143¾ g flour, plain, 155 7/15 tsp baking powder and 31 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12437½ g icing sugar and 373⅛ 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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