Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 519 +
Ingredients
194⅝ large eggs 14596⅞ g sugar, caster 7785 ml double cream 4865⅝ g butter, cubed 648¾ g poppy seeds 194⅝ lemons, zested 11028¾ g flour, plain 81 1/11 tsp baking powder 16 2/9 tsp salt 6487½ g icing sugar 194⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 194⅝ large eggs and 14596⅞ g sugar, caster until pale and frothy (2 mins) Add 7785 ml double cream and whisk 2 mins Melt 4865⅝ g butter, cubed in a small saucepan Add 648¾ g poppy seeds and 194⅝ lemons, zested and set aside Sift 11028¾ g flour, plain, 81 1/11 tsp baking powder and 16 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6487½ g icing sugar and 194⅝ 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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