Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 661 +
Ingredients
247⅞ large eggs 18590⅝ g sugar, caster 9915 ml double cream 6196⅞ g butter, cubed 826¼ g poppy seeds 247⅞ lemons, zested 14046¼ g flour, plain 103 2/7 tsp baking powder 20⅔ tsp salt 8262½ g icing sugar 247⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 247⅞ large eggs and 18590⅝ g sugar, caster until pale and frothy (2 mins) Add 9915 ml double cream and whisk 2 mins Melt 6196⅞ g butter, cubed in a small saucepan Add 826¼ g poppy seeds and 247⅞ lemons, zested and set aside Sift 14046¼ g flour, plain, 103 2/7 tsp baking powder and 20⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8262½ g icing sugar and 247⅞ 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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