Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 501 +
Ingredients
187⅞ large eggs 14090⅝ g sugar, caster 7515 ml double cream 4696⅞ g butter, cubed 626¼ g poppy seeds 187⅞ lemons, zested 10646¼ g flour, plain 78 2/7 tsp baking powder 15⅔ tsp salt 6262½ g icing sugar 187⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 187⅞ large eggs and 14090⅝ g sugar, caster until pale and frothy (2 mins) Add 7515 ml double cream and whisk 2 mins Melt 4696⅞ g butter, cubed in a small saucepan Add 626¼ g poppy seeds and 187⅞ lemons, zested and set aside Sift 10646¼ g flour, plain, 78 2/7 tsp baking powder and 15⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6262½ g icing sugar and 187⅞ 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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