Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 491 +
Ingredients
184⅛ large eggs 13809⅜ g sugar, caster 7365 ml double cream 4603⅛ g butter, cubed 613¾ g poppy seeds 184⅛ lemons, zested 10433¾ g flour, plain 76 5/7 tsp baking powder 15⅓ tsp salt 6137½ g icing sugar 184⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 184⅛ large eggs and 13809⅜ g sugar, caster until pale and frothy (2 mins) Add 7365 ml double cream and whisk 2 mins Melt 4603⅛ g butter, cubed in a small saucepan Add 613¾ g poppy seeds and 184⅛ lemons, zested and set aside Sift 10433¾ g flour, plain, 76 5/7 tsp baking powder and 15⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6137½ g icing sugar and 184⅛ 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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