Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 623 +
Ingredients
233⅝ large eggs 17521⅞ g sugar, caster 9345 ml double cream 5840⅝ g butter, cubed 778¾ g poppy seeds 233⅝ lemons, zested 13238¾ g flour, plain 97⅓ tsp baking powder 19 7/15 tsp salt 7787½ g icing sugar 233⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 233⅝ large eggs and 17521⅞ g sugar, caster until pale and frothy (2 mins) Add 9345 ml double cream and whisk 2 mins Melt 5840⅝ g butter, cubed in a small saucepan Add 778¾ g poppy seeds and 233⅝ lemons, zested and set aside Sift 13238¾ g flour, plain, 97⅓ tsp baking powder and 19 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7787½ g icing sugar and 233⅝ 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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