Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 495 +
Ingredients
185⅝ large eggs 13921⅞ g sugar, caster 7425 ml double cream 4640⅝ g butter, cubed 618¾ g poppy seeds 185⅝ lemons, zested 10518¾ g flour, plain 77⅓ tsp baking powder 15 7/15 tsp salt 6187½ g icing sugar 185⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 185⅝ large eggs and 13921⅞ g sugar, caster until pale and frothy (2 mins) Add 7425 ml double cream and whisk 2 mins Melt 4640⅝ g butter, cubed in a small saucepan Add 618¾ g poppy seeds and 185⅝ lemons, zested and set aside Sift 10518¾ g flour, plain, 77⅓ tsp baking powder and 15 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6187½ g icing sugar and 185⅝ 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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