Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 463 +
Ingredients
173⅝ large eggs 13021⅞ g sugar, caster 6945 ml double cream 4340⅝ g butter, cubed 578¾ g poppy seeds 173⅝ lemons, zested 9838¾ g flour, plain 72⅓ tsp baking powder 14 7/15 tsp salt 5787½ g icing sugar 173⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 173⅝ large eggs and 13021⅞ g sugar, caster until pale and frothy (2 mins) Add 6945 ml double cream and whisk 2 mins Melt 4340⅝ g butter, cubed in a small saucepan Add 578¾ g poppy seeds and 173⅝ lemons, zested and set aside Sift 9838¾ g flour, plain, 72⅓ tsp baking powder and 14 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5787½ g icing sugar and 173⅝ 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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