Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 523 +
Ingredients
196⅛ large eggs 14709⅜ g sugar, caster 7845 ml double cream 4903⅛ g butter, cubed 653¾ g poppy seeds 196⅛ lemons, zested 11113¾ g flour, plain 81 5/7 tsp baking powder 16⅓ tsp salt 6537½ g icing sugar 196⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 196⅛ large eggs and 14709⅜ g sugar, caster until pale and frothy (2 mins) Add 7845 ml double cream and whisk 2 mins Melt 4903⅛ g butter, cubed in a small saucepan Add 653¾ g poppy seeds and 196⅛ lemons, zested and set aside Sift 11113¾ g flour, plain, 81 5/7 tsp baking powder and 16⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6537½ g icing sugar and 196⅛ 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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