Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 439 +
Ingredients
164⅝ large eggs 12346⅞ g sugar, caster 6585 ml double cream 4115⅝ g butter, cubed 548¾ g poppy seeds 164⅝ lemons, zested 9328¾ g flour, plain 68⅗ tsp baking powder 13 5/7 tsp salt 5487½ g icing sugar 164⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 164⅝ large eggs and 12346⅞ g sugar, caster until pale and frothy (2 mins) Add 6585 ml double cream and whisk 2 mins Melt 4115⅝ g butter, cubed in a small saucepan Add 548¾ g poppy seeds and 164⅝ lemons, zested and set aside Sift 9328¾ g flour, plain, 68⅗ tsp baking powder and 13 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5487½ g icing sugar and 164⅝ 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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