Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 679 +
Ingredients
254⅝ large eggs 19096⅞ g sugar, caster 10185 ml double cream 6365⅝ g butter, cubed 848¾ g poppy seeds 254⅝ lemons, zested 14428¾ g flour, plain 106 1/11 tsp baking powder 21 2/9 tsp salt 8487½ g icing sugar 254⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 254⅝ large eggs and 19096⅞ g sugar, caster until pale and frothy (2 mins) Add 10185 ml double cream and whisk 2 mins Melt 6365⅝ g butter, cubed in a small saucepan Add 848¾ g poppy seeds and 254⅝ lemons, zested and set aside Sift 14428¾ g flour, plain, 106 1/11 tsp baking powder and 21 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8487½ g icing sugar and 254⅝ 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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