Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 435 +
Ingredients
163⅛ large eggs 12234⅜ g sugar, caster 6525 ml double cream 4078⅛ g butter, cubed 543¾ g poppy seeds 163⅛ lemons, zested 9243¾ g flour, plain 68 tsp baking powder 13⅗ tsp salt 5437½ g icing sugar 163⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 163⅛ large eggs and 12234⅜ g sugar, caster until pale and frothy (2 mins) Add 6525 ml double cream and whisk 2 mins Melt 4078⅛ g butter, cubed in a small saucepan Add 543¾ g poppy seeds and 163⅛ lemons, zested and set aside Sift 9243¾ g flour, plain, 68 tsp baking powder and 13⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5437½ g icing sugar and 163⅛ 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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