Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 597 +
Ingredients
223⅞ large eggs 16790⅝ g sugar, caster 8955 ml double cream 5596⅞ g butter, cubed 746¼ g poppy seeds 223⅞ lemons, zested 12686¼ g flour, plain 93 2/7 tsp baking powder 18⅔ tsp salt 7462½ g icing sugar 223⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 223⅞ large eggs and 16790⅝ g sugar, caster until pale and frothy (2 mins) Add 8955 ml double cream and whisk 2 mins Melt 5596⅞ g butter, cubed in a small saucepan Add 746¼ g poppy seeds and 223⅞ lemons, zested and set aside Sift 12686¼ g flour, plain, 93 2/7 tsp baking powder and 18⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7462½ g icing sugar and 223⅞ 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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