Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 423 +
Ingredients
158⅝ large eggs 11896⅞ g sugar, caster 6345 ml double cream 3965⅝ g butter, cubed 528¾ g poppy seeds 158⅝ lemons, zested 8988¾ g flour, plain 66 1/11 tsp baking powder 13 2/9 tsp salt 5287½ g icing sugar 158⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 158⅝ large eggs and 11896⅞ g sugar, caster until pale and frothy (2 mins) Add 6345 ml double cream and whisk 2 mins Melt 3965⅝ g butter, cubed in a small saucepan Add 528¾ g poppy seeds and 158⅝ lemons, zested and set aside Sift 8988¾ g flour, plain, 66 1/11 tsp baking powder and 13 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5287½ g icing sugar and 158⅝ 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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