Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 677 +
Ingredients
253⅞ large eggs 19040⅝ g sugar, caster 10155 ml double cream 6346⅞ g butter, cubed 846¼ g poppy seeds 253⅞ lemons, zested 14386¼ g flour, plain 105 7/9 tsp baking powder 21 2/13 tsp salt 8462½ g icing sugar 253⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 253⅞ large eggs and 19040⅝ g sugar, caster until pale and frothy (2 mins) Add 10155 ml double cream and whisk 2 mins Melt 6346⅞ g butter, cubed in a small saucepan Add 846¼ g poppy seeds and 253⅞ lemons, zested and set aside Sift 14386¼ g flour, plain, 105 7/9 tsp baking powder and 21 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8462½ g icing sugar and 253⅞ 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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