Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1005 +
Ingredients
376⅞ large eggs 28265⅝ g sugar, caster 15075 ml double cream 9421⅞ g butter, cubed 1256¼ g poppy seeds 376⅞ lemons, zested 21356¼ g flour, plain 157 tsp baking powder 31⅖ tsp salt 12562½ g icing sugar 376⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 376⅞ large eggs and 28265⅝ g sugar, caster until pale and frothy (2 mins) Add 15075 ml double cream and whisk 2 mins Melt 9421⅞ g butter, cubed in a small saucepan Add 1256¼ g poppy seeds and 376⅞ lemons, zested and set aside Sift 21356¼ g flour, plain, 157 tsp baking powder and 31⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12562½ g icing sugar and 376⅞ 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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