Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 535 +
Ingredients
200⅝ large eggs 15046⅞ g sugar, caster 8025 ml double cream 5015⅝ g butter, cubed 668¾ g poppy seeds 200⅝ lemons, zested 11368¾ g flour, plain 83⅗ tsp baking powder 16 5/7 tsp salt 6687½ g icing sugar 200⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 200⅝ large eggs and 15046⅞ g sugar, caster until pale and frothy (2 mins) Add 8025 ml double cream and whisk 2 mins Melt 5015⅝ g butter, cubed in a small saucepan Add 668¾ g poppy seeds and 200⅝ lemons, zested and set aside Sift 11368¾ g flour, plain, 83⅗ tsp baking powder and 16 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6687½ g icing sugar and 200⅝ 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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