Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 663 +
Ingredients
248⅝ large eggs 18646⅞ g sugar, caster 9945 ml double cream 6215⅝ g butter, cubed 828¾ g poppy seeds 248⅝ lemons, zested 14088¾ g flour, plain 103⅗ tsp baking powder 20 5/7 tsp salt 8287½ g icing sugar 248⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 248⅝ large eggs and 18646⅞ g sugar, caster until pale and frothy (2 mins) Add 9945 ml double cream and whisk 2 mins Melt 6215⅝ g butter, cubed in a small saucepan Add 828¾ g poppy seeds and 248⅝ lemons, zested and set aside Sift 14088¾ g flour, plain, 103⅗ tsp baking powder and 20 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8287½ g icing sugar and 248⅝ 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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