Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 461 +
Ingredients
172⅞ large eggs 12965⅝ g sugar, caster 6915 ml double cream 4321⅞ g butter, cubed 576¼ g poppy seeds 172⅞ lemons, zested 9796¼ g flour, plain 72 tsp baking powder 14⅖ tsp salt 5762½ g icing sugar 172⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 172⅞ large eggs and 12965⅝ g sugar, caster until pale and frothy (2 mins) Add 6915 ml double cream and whisk 2 mins Melt 4321⅞ g butter, cubed in a small saucepan Add 576¼ g poppy seeds and 172⅞ lemons, zested and set aside Sift 9796¼ g flour, plain, 72 tsp baking powder and 14⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5762½ g icing sugar and 172⅞ 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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