Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 635 +
Ingredients
238⅛ large eggs 17859⅜ g sugar, caster 9525 ml double cream 5953⅛ g butter, cubed 793¾ g poppy seeds 238⅛ lemons, zested 13493¾ g flour, plain 99 2/9 tsp baking powder 19 11/13 tsp salt 7937½ g icing sugar 238⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 238⅛ large eggs and 17859⅜ g sugar, caster until pale and frothy (2 mins) Add 9525 ml double cream and whisk 2 mins Melt 5953⅛ g butter, cubed in a small saucepan Add 793¾ g poppy seeds and 238⅛ lemons, zested and set aside Sift 13493¾ g flour, plain, 99 2/9 tsp baking powder and 19 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7937½ g icing sugar and 238⅛ 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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