Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 447 +
Ingredients
167⅝ large eggs 12571⅞ g sugar, caster 6705 ml double cream 4190⅝ g butter, cubed 558¾ g poppy seeds 167⅝ lemons, zested 9498¾ g flour, plain 69 11/13 tsp baking powder 14 tsp salt 5587½ g icing sugar 167⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 167⅝ large eggs and 12571⅞ g sugar, caster until pale and frothy (2 mins) Add 6705 ml double cream and whisk 2 mins Melt 4190⅝ g butter, cubed in a small saucepan Add 558¾ g poppy seeds and 167⅝ lemons, zested and set aside Sift 9498¾ g flour, plain, 69 11/13 tsp baking powder and 14 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5587½ g icing sugar and 167⅝ 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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