Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 477 +
Ingredients
178⅞ large eggs 13415⅝ g sugar, caster 7155 ml double cream 4471⅞ g butter, cubed 596¼ g poppy seeds 178⅞ lemons, zested 10136¼ g flour, plain 74 8/15 tsp baking powder 14 10/11 tsp salt 5962½ g icing sugar 178⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 178⅞ large eggs and 13415⅝ g sugar, caster until pale and frothy (2 mins) Add 7155 ml double cream and whisk 2 mins Melt 4471⅞ g butter, cubed in a small saucepan Add 596¼ g poppy seeds and 178⅞ lemons, zested and set aside Sift 10136¼ g flour, plain, 74 8/15 tsp baking powder and 14 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5962½ g icing sugar and 178⅞ 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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