Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 493 +
Ingredients
184⅞ large eggs 13865⅝ g sugar, caster 7395 ml double cream 4621⅞ g butter, cubed 616¼ g poppy seeds 184⅞ lemons, zested 10476¼ g flour, plain 77 tsp baking powder 15⅖ tsp salt 6162½ g icing sugar 184⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 184⅞ large eggs and 13865⅝ g sugar, caster until pale and frothy (2 mins) Add 7395 ml double cream and whisk 2 mins Melt 4621⅞ g butter, cubed in a small saucepan Add 616¼ g poppy seeds and 184⅞ lemons, zested and set aside Sift 10476¼ g flour, plain, 77 tsp baking powder and 15⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6162½ g icing sugar and 184⅞ 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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