Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 415 +
Ingredients
155⅝ large eggs 11671⅞ g sugar, caster 6225 ml double cream 3890⅝ g butter, cubed 518¾ g poppy seeds 155⅝ lemons, zested 8818¾ g flour, plain 64 11/13 tsp baking powder 13 tsp salt 5187½ g icing sugar 155⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 155⅝ large eggs and 11671⅞ g sugar, caster until pale and frothy (2 mins) Add 6225 ml double cream and whisk 2 mins Melt 3890⅝ g butter, cubed in a small saucepan Add 518¾ g poppy seeds and 155⅝ lemons, zested and set aside Sift 8818¾ g flour, plain, 64 11/13 tsp baking powder and 13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5187½ g icing sugar and 155⅝ 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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