Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 627 +
Ingredients
235⅛ large eggs 17634⅜ g sugar, caster 9405 ml double cream 5878⅛ g butter, cubed 783¾ g poppy seeds 235⅛ lemons, zested 13323¾ g flour, plain 98 tsp baking powder 19⅗ tsp salt 7837½ g icing sugar 235⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 235⅛ large eggs and 17634⅜ g sugar, caster until pale and frothy (2 mins) Add 9405 ml double cream and whisk 2 mins Melt 5878⅛ g butter, cubed in a small saucepan Add 783¾ g poppy seeds and 235⅛ lemons, zested and set aside Sift 13323¾ g flour, plain, 98 tsp baking powder and 19⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7837½ g icing sugar and 235⅛ 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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