Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 619 +
Ingredients
232⅛ large eggs 17409⅜ g sugar, caster 9285 ml double cream 5803⅛ g butter, cubed 773¾ g poppy seeds 232⅛ lemons, zested 13153¾ g flour, plain 96 5/7 tsp baking powder 19⅓ tsp salt 7737½ g icing sugar 232⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 232⅛ large eggs and 17409⅜ g sugar, caster until pale and frothy (2 mins) Add 9285 ml double cream and whisk 2 mins Melt 5803⅛ g butter, cubed in a small saucepan Add 773¾ g poppy seeds and 232⅛ lemons, zested and set aside Sift 13153¾ g flour, plain, 96 5/7 tsp baking powder and 19⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7737½ g icing sugar and 232⅛ 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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