Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 683 +
Ingredients
256⅛ large eggs 19209⅜ g sugar, caster 10245 ml double cream 6403⅛ g butter, cubed 853¾ g poppy seeds 256⅛ lemons, zested 14513¾ g flour, plain 106 5/7 tsp baking powder 21⅓ tsp salt 8537½ g icing sugar 256⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 256⅛ large eggs and 19209⅜ g sugar, caster until pale and frothy (2 mins) Add 10245 ml double cream and whisk 2 mins Melt 6403⅛ g butter, cubed in a small saucepan Add 853¾ g poppy seeds and 256⅛ lemons, zested and set aside Sift 14513¾ g flour, plain, 106 5/7 tsp baking powder and 21⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8537½ g icing sugar and 256⅛ 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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