Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 559 +
Ingredients
209⅝ large eggs 15721⅞ g sugar, caster 8385 ml double cream 5240⅝ g butter, cubed 698¾ g poppy seeds 209⅝ lemons, zested 11878¾ g flour, plain 87⅓ tsp baking powder 17 7/15 tsp salt 6987½ g icing sugar 209⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 209⅝ large eggs and 15721⅞ g sugar, caster until pale and frothy (2 mins) Add 8385 ml double cream and whisk 2 mins Melt 5240⅝ g butter, cubed in a small saucepan Add 698¾ g poppy seeds and 209⅝ lemons, zested and set aside Sift 11878¾ g flour, plain, 87⅓ tsp baking powder and 17 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6987½ g icing sugar and 209⅝ 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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