Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 581 +
Ingredients
217⅞ large eggs 16340⅝ g sugar, caster 8715 ml double cream 5446⅞ g butter, cubed 726¼ g poppy seeds 217⅞ lemons, zested 12346¼ g flour, plain 90 7/9 tsp baking powder 18 2/13 tsp salt 7262½ g icing sugar 217⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 217⅞ large eggs and 16340⅝ g sugar, caster until pale and frothy (2 mins) Add 8715 ml double cream and whisk 2 mins Melt 5446⅞ g butter, cubed in a small saucepan Add 726¼ g poppy seeds and 217⅞ lemons, zested and set aside Sift 12346¼ g flour, plain, 90 7/9 tsp baking powder and 18 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7262½ g icing sugar and 217⅞ 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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