Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 625 +
Ingredients
234⅜ large eggs 17578⅛ g sugar, caster 9375 ml double cream 5859⅜ g butter, cubed 781¼ g poppy seeds 234⅜ lemons, zested 13281¼ g flour, plain 97⅔ tsp baking powder 19 8/15 tsp salt 7812½ g icing sugar 234⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 234⅜ large eggs and 17578⅛ g sugar, caster until pale and frothy (2 mins) Add 9375 ml double cream and whisk 2 mins Melt 5859⅜ g butter, cubed in a small saucepan Add 781¼ g poppy seeds and 234⅜ lemons, zested and set aside Sift 13281¼ g flour, plain, 97⅔ tsp baking powder and 19 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7812½ g icing sugar and 234⅜ 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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