Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 685 +
Ingredients
256⅞ large eggs 19265⅝ g sugar, caster 10275 ml double cream 6421⅞ g butter, cubed 856¼ g poppy seeds 256⅞ lemons, zested 14556¼ g flour, plain 107 tsp baking powder 21⅖ tsp salt 8562½ g icing sugar 256⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 256⅞ large eggs and 19265⅝ g sugar, caster until pale and frothy (2 mins) Add 10275 ml double cream and whisk 2 mins Melt 6421⅞ g butter, cubed in a small saucepan Add 856¼ g poppy seeds and 256⅞ lemons, zested and set aside Sift 14556¼ g flour, plain, 107 tsp baking powder and 21⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8562½ g icing sugar and 256⅞ 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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