Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 585 +
Ingredients
219⅜ large eggs 16453⅛ g sugar, caster 8775 ml double cream 5484⅜ g butter, cubed 731¼ g poppy seeds 219⅜ lemons, zested 12431¼ g flour, plain 91⅖ tsp baking powder 18 2/7 tsp salt 7312½ g icing sugar 219⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 219⅜ large eggs and 16453⅛ g sugar, caster until pale and frothy (2 mins) Add 8775 ml double cream and whisk 2 mins Melt 5484⅜ g butter, cubed in a small saucepan Add 731¼ g poppy seeds and 219⅜ lemons, zested and set aside Sift 12431¼ g flour, plain, 91⅖ tsp baking powder and 18 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7312½ g icing sugar and 219⅜ 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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