Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 589 +
Ingredients
220⅞ large eggs 16565⅝ g sugar, caster 8835 ml double cream 5521⅞ g butter, cubed 736¼ g poppy seeds 220⅞ lemons, zested 12516¼ g flour, plain 92 tsp baking powder 18⅖ tsp salt 7362½ g icing sugar 220⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 220⅞ large eggs and 16565⅝ g sugar, caster until pale and frothy (2 mins) Add 8835 ml double cream and whisk 2 mins Melt 5521⅞ g butter, cubed in a small saucepan Add 736¼ g poppy seeds and 220⅞ lemons, zested and set aside Sift 12516¼ g flour, plain, 92 tsp baking powder and 18⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7362½ g icing sugar and 220⅞ 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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