Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 443 +
Ingredients
166⅛ large eggs 12459⅜ g sugar, caster 6645 ml double cream 4153⅛ g butter, cubed 553¾ g poppy seeds 166⅛ lemons, zested 9413¾ g flour, plain 69 2/9 tsp baking powder 13 11/13 tsp salt 5537½ g icing sugar 166⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 166⅛ large eggs and 12459⅜ g sugar, caster until pale and frothy (2 mins) Add 6645 ml double cream and whisk 2 mins Melt 4153⅛ g butter, cubed in a small saucepan Add 553¾ g poppy seeds and 166⅛ lemons, zested and set aside Sift 9413¾ g flour, plain, 69 2/9 tsp baking powder and 13 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5537½ g icing sugar and 166⅛ 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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