Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 531 +
Ingredients
199⅛ large eggs 14934⅜ g sugar, caster 7965 ml double cream 4978⅛ g butter, cubed 663¾ g poppy seeds 199⅛ lemons, zested 11283¾ g flour, plain 83 tsp baking powder 16⅗ tsp salt 6637½ g icing sugar 199⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 199⅛ large eggs and 14934⅜ g sugar, caster until pale and frothy (2 mins) Add 7965 ml double cream and whisk 2 mins Melt 4978⅛ g butter, cubed in a small saucepan Add 663¾ g poppy seeds and 199⅛ lemons, zested and set aside Sift 11283¾ g flour, plain, 83 tsp baking powder and 16⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6637½ g icing sugar and 199⅛ 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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