Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 513 +
Ingredients
192⅜ large eggs 14428⅛ g sugar, caster 7695 ml double cream 4809⅜ g butter, cubed 641¼ g poppy seeds 192⅜ lemons, zested 10901¼ g flour, plain 80 2/13 tsp baking powder 16 tsp salt 6412½ g icing sugar 192⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 192⅜ large eggs and 14428⅛ g sugar, caster until pale and frothy (2 mins) Add 7695 ml double cream and whisk 2 mins Melt 4809⅜ g butter, cubed in a small saucepan Add 641¼ g poppy seeds and 192⅜ lemons, zested and set aside Sift 10901¼ g flour, plain, 80 2/13 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 6412½ g icing sugar and 192⅜ 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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