Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 587 +
Ingredients
220⅛ large eggs 16509⅜ g sugar, caster 8805 ml double cream 5503⅛ g butter, cubed 733¾ g poppy seeds 220⅛ lemons, zested 12473¾ g flour, plain 91 5/7 tsp baking powder 18⅓ tsp salt 7337½ g icing sugar 220⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 220⅛ large eggs and 16509⅜ g sugar, caster until pale and frothy (2 mins) Add 8805 ml double cream and whisk 2 mins Melt 5503⅛ g butter, cubed in a small saucepan Add 733¾ g poppy seeds and 220⅛ lemons, zested and set aside Sift 12473¾ g flour, plain, 91 5/7 tsp baking powder and 18⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7337½ g icing sugar and 220⅛ 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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