Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 459 +
Ingredients
172⅛ large eggs 12909⅜ g sugar, caster 6885 ml double cream 4303⅛ g butter, cubed 573¾ g poppy seeds 172⅛ lemons, zested 9753¾ g flour, plain 71 5/7 tsp baking powder 14⅓ tsp salt 5737½ g icing sugar 172⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 172⅛ large eggs and 12909⅜ g sugar, caster until pale and frothy (2 mins) Add 6885 ml double cream and whisk 2 mins Melt 4303⅛ g butter, cubed in a small saucepan Add 573¾ g poppy seeds and 172⅛ lemons, zested and set aside Sift 9753¾ g flour, plain, 71 5/7 tsp baking powder and 14⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5737½ g icing sugar and 172⅛ 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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