Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 637 +
Ingredients
238⅞ large eggs 17915⅝ g sugar, caster 9555 ml double cream 5971⅞ g butter, cubed 796¼ g poppy seeds 238⅞ lemons, zested 13536¼ g flour, plain 99 8/15 tsp baking powder 19 10/11 tsp salt 7962½ g icing sugar 238⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 238⅞ large eggs and 17915⅝ g sugar, caster until pale and frothy (2 mins) Add 9555 ml double cream and whisk 2 mins Melt 5971⅞ g butter, cubed in a small saucepan Add 796¼ g poppy seeds and 238⅞ lemons, zested and set aside Sift 13536¼ g flour, plain, 99 8/15 tsp baking powder and 19 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7962½ g icing sugar and 238⅞ 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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