Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 455 +
Ingredients
170⅝ large eggs 12796⅞ g sugar, caster 6825 ml double cream 4265⅝ g butter, cubed 568¾ g poppy seeds 170⅝ lemons, zested 9668¾ g flour, plain 71 1/11 tsp baking powder 14 2/9 tsp salt 5687½ g icing sugar 170⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 170⅝ large eggs and 12796⅞ g sugar, caster until pale and frothy (2 mins) Add 6825 ml double cream and whisk 2 mins Melt 4265⅝ g butter, cubed in a small saucepan Add 568¾ g poppy seeds and 170⅝ lemons, zested and set aside Sift 9668¾ g flour, plain, 71 1/11 tsp baking powder and 14 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5687½ g icing sugar and 170⅝ 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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