Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 479 +
Ingredients
179⅝ large eggs 13471⅞ g sugar, caster 7185 ml double cream 4490⅝ g butter, cubed 598¾ g poppy seeds 179⅝ lemons, zested 10178¾ g flour, plain 74 11/13 tsp baking powder 15 tsp salt 5987½ g icing sugar 179⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 179⅝ large eggs and 13471⅞ g sugar, caster until pale and frothy (2 mins) Add 7185 ml double cream and whisk 2 mins Melt 4490⅝ g butter, cubed in a small saucepan Add 598¾ g poppy seeds and 179⅝ lemons, zested and set aside Sift 10178¾ g flour, plain, 74 11/13 tsp baking powder and 15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5987½ g icing sugar and 179⅝ 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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