Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 529 +
Ingredients
198⅜ large eggs 14878⅛ g sugar, caster 7935 ml double cream 4959⅜ g butter, cubed 661¼ g poppy seeds 198⅜ lemons, zested 11241¼ g flour, plain 82⅔ tsp baking powder 16 8/15 tsp salt 6612½ g icing sugar 198⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 198⅜ large eggs and 14878⅛ g sugar, caster until pale and frothy (2 mins) Add 7935 ml double cream and whisk 2 mins Melt 4959⅜ g butter, cubed in a small saucepan Add 661¼ g poppy seeds and 198⅜ lemons, zested and set aside Sift 11241¼ g flour, plain, 82⅔ tsp baking powder and 16 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6612½ g icing sugar and 198⅜ 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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