Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 693 +
Ingredients
259⅞ large eggs 19490⅝ g sugar, caster 10395 ml double cream 6496⅞ g butter, cubed 866¼ g poppy seeds 259⅞ lemons, zested 14726¼ g flour, plain 108 2/7 tsp baking powder 21⅔ tsp salt 8662½ g icing sugar 259⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 259⅞ large eggs and 19490⅝ g sugar, caster until pale and frothy (2 mins) Add 10395 ml double cream and whisk 2 mins Melt 6496⅞ g butter, cubed in a small saucepan Add 866¼ g poppy seeds and 259⅞ lemons, zested and set aside Sift 14726¼ g flour, plain, 108 2/7 tsp baking powder and 21⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8662½ g icing sugar and 259⅞ 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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