Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 487 +
Ingredients
182⅝ large eggs 13696⅞ g sugar, caster 7305 ml double cream 4565⅝ g butter, cubed 608¾ g poppy seeds 182⅝ lemons, zested 10348¾ g flour, plain 76 1/11 tsp baking powder 15 2/9 tsp salt 6087½ g icing sugar 182⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 182⅝ large eggs and 13696⅞ g sugar, caster until pale and frothy (2 mins) Add 7305 ml double cream and whisk 2 mins Melt 4565⅝ g butter, cubed in a small saucepan Add 608¾ g poppy seeds and 182⅝ lemons, zested and set aside Sift 10348¾ g flour, plain, 76 1/11 tsp baking powder and 15 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6087½ g icing sugar and 182⅝ 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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