Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 533 +
Ingredients
199⅞ large eggs 14990⅝ g sugar, caster 7995 ml double cream 4996⅞ g butter, cubed 666¼ g poppy seeds 199⅞ lemons, zested 11326¼ g flour, plain 83 2/7 tsp baking powder 16⅔ tsp salt 6662½ g icing sugar 199⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 199⅞ large eggs and 14990⅝ g sugar, caster until pale and frothy (2 mins) Add 7995 ml double cream and whisk 2 mins Melt 4996⅞ g butter, cubed in a small saucepan Add 666¼ g poppy seeds and 199⅞ lemons, zested and set aside Sift 11326¼ g flour, plain, 83 2/7 tsp baking powder and 16⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6662½ g icing sugar and 199⅞ 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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