Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 563 +
Ingredients
211⅛ large eggs 15834⅜ g sugar, caster 8445 ml double cream 5278⅛ g butter, cubed 703¾ g poppy seeds 211⅛ lemons, zested 11963¾ g flour, plain 88 tsp baking powder 17⅗ tsp salt 7037½ g icing sugar 211⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 211⅛ large eggs and 15834⅜ g sugar, caster until pale and frothy (2 mins) Add 8445 ml double cream and whisk 2 mins Melt 5278⅛ g butter, cubed in a small saucepan Add 703¾ g poppy seeds and 211⅛ lemons, zested and set aside Sift 11963¾ g flour, plain, 88 tsp baking powder and 17⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7037½ g icing sugar and 211⅛ 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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