Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 657 +
Ingredients
246⅜ large eggs 18478⅛ g sugar, caster 9855 ml double cream 6159⅜ g butter, cubed 821¼ g poppy seeds 246⅜ lemons, zested 13961¼ g flour, plain 102⅔ tsp baking powder 20 8/15 tsp salt 8212½ g icing sugar 246⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 246⅜ large eggs and 18478⅛ g sugar, caster until pale and frothy (2 mins) Add 9855 ml double cream and whisk 2 mins Melt 6159⅜ g butter, cubed in a small saucepan Add 821¼ g poppy seeds and 246⅜ lemons, zested and set aside Sift 13961¼ g flour, plain, 102⅔ tsp baking powder and 20 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8212½ g icing sugar and 246⅜ 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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