Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 425 +
Ingredients
159⅜ large eggs 11953⅛ g sugar, caster 6375 ml double cream 3984⅜ g butter, cubed 531¼ g poppy seeds 159⅜ lemons, zested 9031¼ g flour, plain 66⅖ tsp baking powder 13 2/7 tsp salt 5312½ g icing sugar 159⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 159⅜ large eggs and 11953⅛ g sugar, caster until pale and frothy (2 mins) Add 6375 ml double cream and whisk 2 mins Melt 3984⅜ g butter, cubed in a small saucepan Add 531¼ g poppy seeds and 159⅜ lemons, zested and set aside Sift 9031¼ g flour, plain, 66⅖ tsp baking powder and 13 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5312½ g icing sugar and 159⅜ 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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