Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 555 +
Ingredients
208⅛ large eggs 15609⅜ g sugar, caster 8325 ml double cream 5203⅛ g butter, cubed 693¾ g poppy seeds 208⅛ lemons, zested 11793¾ g flour, plain 86 5/7 tsp baking powder 17⅓ tsp salt 6937½ g icing sugar 208⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 208⅛ large eggs and 15609⅜ g sugar, caster until pale and frothy (2 mins) Add 8325 ml double cream and whisk 2 mins Melt 5203⅛ g butter, cubed in a small saucepan Add 693¾ g poppy seeds and 208⅛ lemons, zested and set aside Sift 11793¾ g flour, plain, 86 5/7 tsp baking powder and 17⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6937½ g icing sugar and 208⅛ 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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