Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 427 +
Ingredients
160⅛ large eggs 12009⅜ g sugar, caster 6405 ml double cream 4003⅛ g butter, cubed 533¾ g poppy seeds 160⅛ lemons, zested 9073¾ g flour, plain 66 5/7 tsp baking powder 13⅓ tsp salt 5337½ g icing sugar 160⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 160⅛ large eggs and 12009⅜ g sugar, caster until pale and frothy (2 mins) Add 6405 ml double cream and whisk 2 mins Melt 4003⅛ g butter, cubed in a small saucepan Add 533¾ g poppy seeds and 160⅛ lemons, zested and set aside Sift 9073¾ g flour, plain, 66 5/7 tsp baking powder and 13⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5337½ g icing sugar and 160⅛ 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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