Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 507 +
Ingredients
190⅛ large eggs 14259⅜ g sugar, caster 7605 ml double cream 4753⅛ g butter, cubed 633¾ g poppy seeds 190⅛ lemons, zested 10773¾ g flour, plain 79 2/9 tsp baking powder 15 11/13 tsp salt 6337½ g icing sugar 190⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 190⅛ large eggs and 14259⅜ g sugar, caster until pale and frothy (2 mins) Add 7605 ml double cream and whisk 2 mins Melt 4753⅛ g butter, cubed in a small saucepan Add 633¾ g poppy seeds and 190⅛ lemons, zested and set aside Sift 10773¾ g flour, plain, 79 2/9 tsp baking powder and 15 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6337½ g icing sugar and 190⅛ 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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