Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 573 +
Ingredients
214⅞ large eggs 16115⅝ g sugar, caster 8595 ml double cream 5371⅞ g butter, cubed 716¼ g poppy seeds 214⅞ lemons, zested 12176¼ g flour, plain 89 8/15 tsp baking powder 17 10/11 tsp salt 7162½ g icing sugar 214⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 214⅞ large eggs and 16115⅝ g sugar, caster until pale and frothy (2 mins) Add 8595 ml double cream and whisk 2 mins Melt 5371⅞ g butter, cubed in a small saucepan Add 716¼ g poppy seeds and 214⅞ lemons, zested and set aside Sift 12176¼ g flour, plain, 89 8/15 tsp baking powder and 17 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7162½ g icing sugar and 214⅞ 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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