Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 613 +
Ingredients
229⅞ large eggs 17240⅝ g sugar, caster 9195 ml double cream 5746⅞ g butter, cubed 766¼ g poppy seeds 229⅞ lemons, zested 13026¼ g flour, plain 95 7/9 tsp baking powder 19 2/13 tsp salt 7662½ g icing sugar 229⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 229⅞ large eggs and 17240⅝ g sugar, caster until pale and frothy (2 mins) Add 9195 ml double cream and whisk 2 mins Melt 5746⅞ g butter, cubed in a small saucepan Add 766¼ g poppy seeds and 229⅞ lemons, zested and set aside Sift 13026¼ g flour, plain, 95 7/9 tsp baking powder and 19 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7662½ g icing sugar and 229⅞ 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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