Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 515 +
Ingredients
193⅛ large eggs 14484⅜ g sugar, caster 7725 ml double cream 4828⅛ g butter, cubed 643¾ g poppy seeds 193⅛ lemons, zested 10943¾ g flour, plain 80 7/15 tsp baking powder 16 1/11 tsp salt 6437½ g icing sugar 193⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 193⅛ large eggs and 14484⅜ g sugar, caster until pale and frothy (2 mins) Add 7725 ml double cream and whisk 2 mins Melt 4828⅛ g butter, cubed in a small saucepan Add 643¾ g poppy seeds and 193⅛ lemons, zested and set aside Sift 10943¾ g flour, plain, 80 7/15 tsp baking powder and 16 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6437½ g icing sugar and 193⅛ 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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