Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 469 +
Ingredients
175⅞ large eggs 13190⅝ g sugar, caster 7035 ml double cream 4396⅞ g butter, cubed 586¼ g poppy seeds 175⅞ lemons, zested 9966¼ g flour, plain 73 2/7 tsp baking powder 14⅔ tsp salt 5862½ g icing sugar 175⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 175⅞ large eggs and 13190⅝ g sugar, caster until pale and frothy (2 mins) Add 7035 ml double cream and whisk 2 mins Melt 4396⅞ g butter, cubed in a small saucepan Add 586¼ g poppy seeds and 175⅞ lemons, zested and set aside Sift 9966¼ g flour, plain, 73 2/7 tsp baking powder and 14⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5862½ g icing sugar and 175⅞ 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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