Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 527 +
Ingredients
197⅝ large eggs 14821⅞ g sugar, caster 7905 ml double cream 4940⅝ g butter, cubed 658¾ g poppy seeds 197⅝ lemons, zested 11198¾ g flour, plain 82⅓ tsp baking powder 16 7/15 tsp salt 6587½ g icing sugar 197⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 197⅝ large eggs and 14821⅞ g sugar, caster until pale and frothy (2 mins) Add 7905 ml double cream and whisk 2 mins Melt 4940⅝ g butter, cubed in a small saucepan Add 658¾ g poppy seeds and 197⅝ lemons, zested and set aside Sift 11198¾ g flour, plain, 82⅓ tsp baking powder and 16 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6587½ g icing sugar and 197⅝ 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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