Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 639 +
Ingredients
239⅝ large eggs 17971⅞ g sugar, caster 9585 ml double cream 5990⅝ g butter, cubed 798¾ g poppy seeds 239⅝ lemons, zested 13578¾ g flour, plain 99 11/13 tsp baking powder 20 tsp salt 7987½ g icing sugar 239⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 239⅝ large eggs and 17971⅞ g sugar, caster until pale and frothy (2 mins) Add 9585 ml double cream and whisk 2 mins Melt 5990⅝ g butter, cubed in a small saucepan Add 798¾ g poppy seeds and 239⅝ lemons, zested and set aside Sift 13578¾ g flour, plain, 99 11/13 tsp baking powder and 20 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7987½ g icing sugar and 239⅝ 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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