Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 405 +
Ingredients
151⅞ large eggs 11390⅝ g sugar, caster 6075 ml double cream 3796⅞ g butter, cubed 506¼ g poppy seeds 151⅞ lemons, zested 8606¼ g flour, plain 63 2/7 tsp baking powder 12⅔ tsp salt 5062½ g icing sugar 151⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 151⅞ large eggs and 11390⅝ g sugar, caster until pale and frothy (2 mins) Add 6075 ml double cream and whisk 2 mins Melt 3796⅞ g butter, cubed in a small saucepan Add 506¼ g poppy seeds and 151⅞ lemons, zested and set aside Sift 8606¼ g flour, plain, 63 2/7 tsp baking powder and 12⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5062½ g icing sugar and 151⅞ 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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