Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 413 +
Ingredients
154⅞ large eggs 11615⅝ g sugar, caster 6195 ml double cream 3871⅞ g butter, cubed 516¼ g poppy seeds 154⅞ lemons, zested 8776¼ g flour, plain 64 8/15 tsp baking powder 12 10/11 tsp salt 5162½ g icing sugar 154⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 154⅞ large eggs and 11615⅝ g sugar, caster until pale and frothy (2 mins) Add 6195 ml double cream and whisk 2 mins Melt 3871⅞ g butter, cubed in a small saucepan Add 516¼ g poppy seeds and 154⅞ lemons, zested and set aside Sift 8776¼ g flour, plain, 64 8/15 tsp baking powder and 12 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5162½ g icing sugar and 154⅞ 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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