Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 503 +
Ingredients
188⅝ large eggs 14146⅞ g sugar, caster 7545 ml double cream 4715⅝ g butter, cubed 628¾ g poppy seeds 188⅝ lemons, zested 10688¾ g flour, plain 78⅗ tsp baking powder 15 5/7 tsp salt 6287½ g icing sugar 188⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 188⅝ large eggs and 14146⅞ g sugar, caster until pale and frothy (2 mins) Add 7545 ml double cream and whisk 2 mins Melt 4715⅝ g butter, cubed in a small saucepan Add 628¾ g poppy seeds and 188⅝ lemons, zested and set aside Sift 10688¾ g flour, plain, 78⅗ tsp baking powder and 15 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6287½ g icing sugar and 188⅝ 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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