Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 445 +
Ingredients
166⅞ large eggs 12515⅝ g sugar, caster 6675 ml double cream 4171⅞ g butter, cubed 556¼ g poppy seeds 166⅞ lemons, zested 9456¼ g flour, plain 69 8/15 tsp baking powder 13 10/11 tsp salt 5562½ g icing sugar 166⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 166⅞ large eggs and 12515⅝ g sugar, caster until pale and frothy (2 mins) Add 6675 ml double cream and whisk 2 mins Melt 4171⅞ g butter, cubed in a small saucepan Add 556¼ g poppy seeds and 166⅞ lemons, zested and set aside Sift 9456¼ g flour, plain, 69 8/15 tsp baking powder and 13 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5562½ g icing sugar and 166⅞ 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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