Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 561 +
Ingredients
210⅜ large eggs 15778⅛ g sugar, caster 8415 ml double cream 5259⅜ g butter, cubed 701¼ g poppy seeds 210⅜ lemons, zested 11921¼ g flour, plain 87⅔ tsp baking powder 17 8/15 tsp salt 7012½ g icing sugar 210⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 210⅜ large eggs and 15778⅛ g sugar, caster until pale and frothy (2 mins) Add 8415 ml double cream and whisk 2 mins Melt 5259⅜ g butter, cubed in a small saucepan Add 701¼ g poppy seeds and 210⅜ lemons, zested and set aside Sift 11921¼ g flour, plain, 87⅔ tsp baking powder and 17 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7012½ g icing sugar and 210⅜ 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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