Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 565 +
Ingredients
211⅞ large eggs 15890⅝ g sugar, caster 8475 ml double cream 5296⅞ g butter, cubed 706¼ g poppy seeds 211⅞ lemons, zested 12006¼ g flour, plain 88 2/7 tsp baking powder 17⅔ tsp salt 7062½ g icing sugar 211⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 211⅞ large eggs and 15890⅝ g sugar, caster until pale and frothy (2 mins) Add 8475 ml double cream and whisk 2 mins Melt 5296⅞ g butter, cubed in a small saucepan Add 706¼ g poppy seeds and 211⅞ lemons, zested and set aside Sift 12006¼ g flour, plain, 88 2/7 tsp baking powder and 17⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7062½ g icing sugar and 211⅞ 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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