Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 541 +
Ingredients
202⅞ large eggs 15215⅝ g sugar, caster 8115 ml double cream 5071⅞ g butter, cubed 676¼ g poppy seeds 202⅞ lemons, zested 11496¼ g flour, plain 84 8/15 tsp baking powder 16 10/11 tsp salt 6762½ g icing sugar 202⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 202⅞ large eggs and 15215⅝ g sugar, caster until pale and frothy (2 mins) Add 8115 ml double cream and whisk 2 mins Melt 5071⅞ g butter, cubed in a small saucepan Add 676¼ g poppy seeds and 202⅞ lemons, zested and set aside Sift 11496¼ g flour, plain, 84 8/15 tsp baking powder and 16 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6762½ g icing sugar and 202⅞ 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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