Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 509 +
Ingredients
190⅞ large eggs 14315⅝ g sugar, caster 7635 ml double cream 4771⅞ g butter, cubed 636¼ g poppy seeds 190⅞ lemons, zested 10816¼ g flour, plain 79 8/15 tsp baking powder 15 10/11 tsp salt 6362½ g icing sugar 190⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 190⅞ large eggs and 14315⅝ g sugar, caster until pale and frothy (2 mins) Add 7635 ml double cream and whisk 2 mins Melt 4771⅞ g butter, cubed in a small saucepan Add 636¼ g poppy seeds and 190⅞ lemons, zested and set aside Sift 10816¼ g flour, plain, 79 8/15 tsp baking powder and 15 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6362½ g icing sugar and 190⅞ 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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