Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 567 +
Ingredients
212⅝ large eggs 15946⅞ g sugar, caster 8505 ml double cream 5315⅝ g butter, cubed 708¾ g poppy seeds 212⅝ lemons, zested 12048¾ g flour, plain 88⅗ tsp baking powder 17 5/7 tsp salt 7087½ g icing sugar 212⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 212⅝ large eggs and 15946⅞ g sugar, caster until pale and frothy (2 mins) Add 8505 ml double cream and whisk 2 mins Melt 5315⅝ g butter, cubed in a small saucepan Add 708¾ g poppy seeds and 212⅝ lemons, zested and set aside Sift 12048¾ g flour, plain, 88⅗ tsp baking powder and 17 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7087½ g icing sugar and 212⅝ 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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