Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 605 +
Ingredients
226⅞ large eggs 17015⅝ g sugar, caster 9075 ml double cream 5671⅞ g butter, cubed 756¼ g poppy seeds 226⅞ lemons, zested 12856¼ g flour, plain 94 8/15 tsp baking powder 18 10/11 tsp salt 7562½ g icing sugar 226⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 226⅞ large eggs and 17015⅝ g sugar, caster until pale and frothy (2 mins) Add 9075 ml double cream and whisk 2 mins Melt 5671⅞ g butter, cubed in a small saucepan Add 756¼ g poppy seeds and 226⅞ lemons, zested and set aside Sift 12856¼ g flour, plain, 94 8/15 tsp baking powder and 18 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7562½ g icing sugar and 226⅞ 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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