Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 687 +
Ingredients
257⅝ large eggs 19321⅞ g sugar, caster 10305 ml double cream 6440⅝ g butter, cubed 858¾ g poppy seeds 257⅝ lemons, zested 14598¾ g flour, plain 107⅓ tsp baking powder 21 7/15 tsp salt 8587½ g icing sugar 257⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 257⅝ large eggs and 19321⅞ g sugar, caster until pale and frothy (2 mins) Add 10305 ml double cream and whisk 2 mins Melt 6440⅝ g butter, cubed in a small saucepan Add 858¾ g poppy seeds and 257⅝ lemons, zested and set aside Sift 14598¾ g flour, plain, 107⅓ tsp baking powder and 21 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8587½ g icing sugar and 257⅝ 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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