Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 521 +
Ingredients
195⅜ large eggs 14653⅛ g sugar, caster 7815 ml double cream 4884⅜ g butter, cubed 651¼ g poppy seeds 195⅜ lemons, zested 11071¼ g flour, plain 81⅖ tsp baking powder 16 2/7 tsp salt 6512½ g icing sugar 195⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 195⅜ large eggs and 14653⅛ g sugar, caster until pale and frothy (2 mins) Add 7815 ml double cream and whisk 2 mins Melt 4884⅜ g butter, cubed in a small saucepan Add 651¼ g poppy seeds and 195⅜ lemons, zested and set aside Sift 11071¼ g flour, plain, 81⅖ tsp baking powder and 16 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6512½ g icing sugar and 195⅜ 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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