Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 471 +
Ingredients
176⅝ large eggs 13246⅞ g sugar, caster 7065 ml double cream 4415⅝ g butter, cubed 588¾ g poppy seeds 176⅝ lemons, zested 10008¾ g flour, plain 73⅗ tsp baking powder 14 5/7 tsp salt 5887½ g icing sugar 176⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 176⅝ large eggs and 13246⅞ g sugar, caster until pale and frothy (2 mins) Add 7065 ml double cream and whisk 2 mins Melt 4415⅝ g butter, cubed in a small saucepan Add 588¾ g poppy seeds and 176⅝ lemons, zested and set aside Sift 10008¾ g flour, plain, 73⅗ tsp baking powder and 14 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5887½ g icing sugar and 176⅝ 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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