Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 645 +
Ingredients
241⅞ large eggs 18140⅝ g sugar, caster 9675 ml double cream 6046⅞ g butter, cubed 806¼ g poppy seeds 241⅞ lemons, zested 13706¼ g flour, plain 100 7/9 tsp baking powder 20 2/13 tsp salt 8062½ g icing sugar 241⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 241⅞ large eggs and 18140⅝ g sugar, caster until pale and frothy (2 mins) Add 9675 ml double cream and whisk 2 mins Melt 6046⅞ g butter, cubed in a small saucepan Add 806¼ g poppy seeds and 241⅞ lemons, zested and set aside Sift 13706¼ g flour, plain, 100 7/9 tsp baking powder and 20 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8062½ g icing sugar and 241⅞ 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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