Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 433 +
Ingredients
162⅜ large eggs 12178⅛ g sugar, caster 6495 ml double cream 4059⅜ g butter, cubed 541¼ g poppy seeds 162⅜ lemons, zested 9201¼ g flour, plain 67⅔ tsp baking powder 13 8/15 tsp salt 5412½ g icing sugar 162⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 162⅜ large eggs and 12178⅛ g sugar, caster until pale and frothy (2 mins) Add 6495 ml double cream and whisk 2 mins Melt 4059⅜ g butter, cubed in a small saucepan Add 541¼ g poppy seeds and 162⅜ lemons, zested and set aside Sift 9201¼ g flour, plain, 67⅔ tsp baking powder and 13 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5412½ g icing sugar and 162⅜ 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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