Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 583 +
Ingredients
218⅝ large eggs 16396⅞ g sugar, caster 8745 ml double cream 5465⅝ g butter, cubed 728¾ g poppy seeds 218⅝ lemons, zested 12388¾ g flour, plain 91 1/11 tsp baking powder 18 2/9 tsp salt 7287½ g icing sugar 218⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 218⅝ large eggs and 16396⅞ g sugar, caster until pale and frothy (2 mins) Add 8745 ml double cream and whisk 2 mins Melt 5465⅝ g butter, cubed in a small saucepan Add 728¾ g poppy seeds and 218⅝ lemons, zested and set aside Sift 12388¾ g flour, plain, 91 1/11 tsp baking powder and 18 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7287½ g icing sugar and 218⅝ 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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