Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 557 +
Ingredients
208⅞ large eggs 15665⅝ g sugar, caster 8355 ml double cream 5221⅞ g butter, cubed 696¼ g poppy seeds 208⅞ lemons, zested 11836¼ g flour, plain 87 tsp baking powder 17⅖ tsp salt 6962½ g icing sugar 208⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 208⅞ large eggs and 15665⅝ g sugar, caster until pale and frothy (2 mins) Add 8355 ml double cream and whisk 2 mins Melt 5221⅞ g butter, cubed in a small saucepan Add 696¼ g poppy seeds and 208⅞ lemons, zested and set aside Sift 11836¼ g flour, plain, 87 tsp baking powder and 17⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6962½ g icing sugar and 208⅞ 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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