Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 441 +
Ingredients
165⅜ large eggs 12403⅛ g sugar, caster 6615 ml double cream 4134⅜ g butter, cubed 551¼ g poppy seeds 165⅜ lemons, zested 9371¼ g flour, plain 68 10/11 tsp baking powder 13 7/9 tsp salt 5512½ g icing sugar 165⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 165⅜ large eggs and 12403⅛ g sugar, caster until pale and frothy (2 mins) Add 6615 ml double cream and whisk 2 mins Melt 4134⅜ g butter, cubed in a small saucepan Add 551¼ g poppy seeds and 165⅜ lemons, zested and set aside Sift 9371¼ g flour, plain, 68 10/11 tsp baking powder and 13 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5512½ g icing sugar and 165⅜ 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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