Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 551 +
Ingredients
206⅝ large eggs 15496⅞ g sugar, caster 8265 ml double cream 5165⅝ g butter, cubed 688¾ g poppy seeds 206⅝ lemons, zested 11708¾ g flour, plain 86 1/11 tsp baking powder 17 2/9 tsp salt 6887½ g icing sugar 206⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 206⅝ large eggs and 15496⅞ g sugar, caster until pale and frothy (2 mins) Add 8265 ml double cream and whisk 2 mins Melt 5165⅝ g butter, cubed in a small saucepan Add 688¾ g poppy seeds and 206⅝ lemons, zested and set aside Sift 11708¾ g flour, plain, 86 1/11 tsp baking powder and 17 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6887½ g icing sugar and 206⅝ 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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