Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 629 +
Ingredients
235⅞ large eggs 17690⅝ g sugar, caster 9435 ml double cream 5896⅞ g butter, cubed 786¼ g poppy seeds 235⅞ lemons, zested 13366¼ g flour, plain 98 2/7 tsp baking powder 19⅔ tsp salt 7862½ g icing sugar 235⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 235⅞ large eggs and 17690⅝ g sugar, caster until pale and frothy (2 mins) Add 9435 ml double cream and whisk 2 mins Melt 5896⅞ g butter, cubed in a small saucepan Add 786¼ g poppy seeds and 235⅞ lemons, zested and set aside Sift 13366¼ g flour, plain, 98 2/7 tsp baking powder and 19⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7862½ g icing sugar and 235⅞ 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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