Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 653 +
Ingredients
244⅞ large eggs 18365⅝ g sugar, caster 9795 ml double cream 6121⅞ g butter, cubed 816¼ g poppy seeds 244⅞ lemons, zested 13876¼ g flour, plain 102 tsp baking powder 20⅖ tsp salt 8162½ g icing sugar 244⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 244⅞ large eggs and 18365⅝ g sugar, caster until pale and frothy (2 mins) Add 9795 ml double cream and whisk 2 mins Melt 6121⅞ g butter, cubed in a small saucepan Add 816¼ g poppy seeds and 244⅞ lemons, zested and set aside Sift 13876¼ g flour, plain, 102 tsp baking powder and 20⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8162½ g icing sugar and 244⅞ 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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