Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 633 +
Ingredients
237⅜ large eggs 17803⅛ g sugar, caster 9495 ml double cream 5934⅜ g butter, cubed 791¼ g poppy seeds 237⅜ lemons, zested 13451¼ g flour, plain 98 10/11 tsp baking powder 19 7/9 tsp salt 7912½ g icing sugar 237⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 237⅜ large eggs and 17803⅛ g sugar, caster until pale and frothy (2 mins) Add 9495 ml double cream and whisk 2 mins Melt 5934⅜ g butter, cubed in a small saucepan Add 791¼ g poppy seeds and 237⅜ lemons, zested and set aside Sift 13451¼ g flour, plain, 98 10/11 tsp baking powder and 19 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7912½ g icing sugar and 237⅜ 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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