Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 621 +
Ingredients
232⅞ large eggs 17465⅝ g sugar, caster 9315 ml double cream 5821⅞ g butter, cubed 776¼ g poppy seeds 232⅞ lemons, zested 13196¼ g flour, plain 97 tsp baking powder 19⅖ tsp salt 7762½ g icing sugar 232⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 232⅞ large eggs and 17465⅝ g sugar, caster until pale and frothy (2 mins) Add 9315 ml double cream and whisk 2 mins Melt 5821⅞ g butter, cubed in a small saucepan Add 776¼ g poppy seeds and 232⅞ lemons, zested and set aside Sift 13196¼ g flour, plain, 97 tsp baking powder and 19⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7762½ g icing sugar and 232⅞ 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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