Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 649 +
Ingredients
243⅜ large eggs 18253⅛ g sugar, caster 9735 ml double cream 6084⅜ g butter, cubed 811¼ g poppy seeds 243⅜ lemons, zested 13791¼ g flour, plain 101⅖ tsp baking powder 20 2/7 tsp salt 8112½ g icing sugar 243⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 243⅜ large eggs and 18253⅛ g sugar, caster until pale and frothy (2 mins) Add 9735 ml double cream and whisk 2 mins Melt 6084⅜ g butter, cubed in a small saucepan Add 811¼ g poppy seeds and 243⅜ lemons, zested and set aside Sift 13791¼ g flour, plain, 101⅖ tsp baking powder and 20 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8112½ g icing sugar and 243⅜ 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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