Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 549 +
Ingredients
205⅞ large eggs 15440⅝ g sugar, caster 8235 ml double cream 5146⅞ g butter, cubed 686¼ g poppy seeds 205⅞ lemons, zested 11666¼ g flour, plain 85 7/9 tsp baking powder 17 2/13 tsp salt 6862½ g icing sugar 205⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 205⅞ large eggs and 15440⅝ g sugar, caster until pale and frothy (2 mins) Add 8235 ml double cream and whisk 2 mins Melt 5146⅞ g butter, cubed in a small saucepan Add 686¼ g poppy seeds and 205⅞ lemons, zested and set aside Sift 11666¼ g flour, plain, 85 7/9 tsp baking powder and 17 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6862½ g icing sugar and 205⅞ 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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