Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 451 +
Ingredients
169⅛ large eggs 12684⅜ g sugar, caster 6765 ml double cream 4228⅛ g butter, cubed 563¾ g poppy seeds 169⅛ lemons, zested 9583¾ g flour, plain 70 7/15 tsp baking powder 14 1/11 tsp salt 5637½ g icing sugar 169⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 169⅛ large eggs and 12684⅜ g sugar, caster until pale and frothy (2 mins) Add 6765 ml double cream and whisk 2 mins Melt 4228⅛ g butter, cubed in a small saucepan Add 563¾ g poppy seeds and 169⅛ lemons, zested and set aside Sift 9583¾ g flour, plain, 70 7/15 tsp baking powder and 14 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5637½ g icing sugar and 169⅛ 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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