Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 421 +
Ingredients
157⅞ large eggs 11840⅝ g sugar, caster 6315 ml double cream 3946⅞ g butter, cubed 526¼ g poppy seeds 157⅞ lemons, zested 8946¼ g flour, plain 65 7/9 tsp baking powder 13 2/13 tsp salt 5262½ g icing sugar 157⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 157⅞ large eggs and 11840⅝ g sugar, caster until pale and frothy (2 mins) Add 6315 ml double cream and whisk 2 mins Melt 3946⅞ g butter, cubed in a small saucepan Add 526¼ g poppy seeds and 157⅞ lemons, zested and set aside Sift 8946¼ g flour, plain, 65 7/9 tsp baking powder and 13 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5262½ g icing sugar and 157⅞ 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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