Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 647 +
Ingredients
242⅝ large eggs 18196⅞ g sugar, caster 9705 ml double cream 6065⅝ g butter, cubed 808¾ g poppy seeds 242⅝ lemons, zested 13748¾ g flour, plain 101 1/11 tsp baking powder 20 2/9 tsp salt 8087½ g icing sugar 242⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 242⅝ large eggs and 18196⅞ g sugar, caster until pale and frothy (2 mins) Add 9705 ml double cream and whisk 2 mins Melt 6065⅝ g butter, cubed in a small saucepan Add 808¾ g poppy seeds and 242⅝ lemons, zested and set aside Sift 13748¾ g flour, plain, 101 1/11 tsp baking powder and 20 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8087½ g icing sugar and 242⅝ 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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