Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 525 +
Ingredients
196⅞ large eggs 14765⅝ g sugar, caster 7875 ml double cream 4921⅞ g butter, cubed 656¼ g poppy seeds 196⅞ lemons, zested 11156¼ g flour, plain 82 tsp baking powder 16⅖ tsp salt 6562½ g icing sugar 196⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 196⅞ large eggs and 14765⅝ g sugar, caster until pale and frothy (2 mins) Add 7875 ml double cream and whisk 2 mins Melt 4921⅞ g butter, cubed in a small saucepan Add 656¼ g poppy seeds and 196⅞ lemons, zested and set aside Sift 11156¼ g flour, plain, 82 tsp baking powder and 16⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6562½ g icing sugar and 196⅞ 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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