Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 437 +
Ingredients
163⅞ large eggs 12290⅝ g sugar, caster 6555 ml double cream 4096⅞ g butter, cubed 546¼ g poppy seeds 163⅞ lemons, zested 9286¼ g flour, plain 68 2/7 tsp baking powder 13⅔ tsp salt 5462½ g icing sugar 163⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 163⅞ large eggs and 12290⅝ g sugar, caster until pale and frothy (2 mins) Add 6555 ml double cream and whisk 2 mins Melt 4096⅞ g butter, cubed in a small saucepan Add 546¼ g poppy seeds and 163⅞ lemons, zested and set aside Sift 9286¼ g flour, plain, 68 2/7 tsp baking powder and 13⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5462½ g icing sugar and 163⅞ 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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