Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 499 +
Ingredients
187⅛ large eggs 14034⅜ g sugar, caster 7485 ml double cream 4678⅛ g butter, cubed 623¾ g poppy seeds 187⅛ lemons, zested 10603¾ g flour, plain 78 tsp baking powder 15⅗ tsp salt 6237½ g icing sugar 187⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 187⅛ large eggs and 14034⅜ g sugar, caster until pale and frothy (2 mins) Add 7485 ml double cream and whisk 2 mins Melt 4678⅛ g butter, cubed in a small saucepan Add 623¾ g poppy seeds and 187⅛ lemons, zested and set aside Sift 10603¾ g flour, plain, 78 tsp baking powder and 15⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6237½ g icing sugar and 187⅛ 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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