Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 475 +
Ingredients
178⅛ large eggs 13359⅜ g sugar, caster 7125 ml double cream 4453⅛ g butter, cubed 593¾ g poppy seeds 178⅛ lemons, zested 10093¾ g flour, plain 74 2/9 tsp baking powder 14 11/13 tsp salt 5937½ g icing sugar 178⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 178⅛ large eggs and 13359⅜ g sugar, caster until pale and frothy (2 mins) Add 7125 ml double cream and whisk 2 mins Melt 4453⅛ g butter, cubed in a small saucepan Add 593¾ g poppy seeds and 178⅛ lemons, zested and set aside Sift 10093¾ g flour, plain, 74 2/9 tsp baking powder and 14 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5937½ g icing sugar and 178⅛ 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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