Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 411 +
Ingredients
154⅛ large eggs 11559⅜ g sugar, caster 6165 ml double cream 3853⅛ g butter, cubed 513¾ g poppy seeds 154⅛ lemons, zested 8733¾ g flour, plain 64 2/9 tsp baking powder 12 11/13 tsp salt 5137½ g icing sugar 154⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 154⅛ large eggs and 11559⅜ g sugar, caster until pale and frothy (2 mins) Add 6165 ml double cream and whisk 2 mins Melt 3853⅛ g butter, cubed in a small saucepan Add 513¾ g poppy seeds and 154⅛ lemons, zested and set aside Sift 8733¾ g flour, plain, 64 2/9 tsp baking powder and 12 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5137½ g icing sugar and 154⅛ 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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