Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 511 +
Ingredients
191⅝ large eggs 14371⅞ g sugar, caster 7665 ml double cream 4790⅝ g butter, cubed 638¾ g poppy seeds 191⅝ lemons, zested 10858¾ g flour, plain 79 11/13 tsp baking powder 16 tsp salt 6387½ g icing sugar 191⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 191⅝ large eggs and 14371⅞ g sugar, caster until pale and frothy (2 mins) Add 7665 ml double cream and whisk 2 mins Melt 4790⅝ g butter, cubed in a small saucepan Add 638¾ g poppy seeds and 191⅝ lemons, zested and set aside Sift 10858¾ g flour, plain, 79 11/13 tsp baking powder and 16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6387½ g icing sugar and 191⅝ 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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