Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 695 +
Ingredients
260⅝ large eggs 19546⅞ g sugar, caster 10425 ml double cream 6515⅝ g butter, cubed 868¾ g poppy seeds 260⅝ lemons, zested 14768¾ g flour, plain 108⅗ tsp baking powder 21 5/7 tsp salt 8687½ g icing sugar 260⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 260⅝ large eggs and 19546⅞ g sugar, caster until pale and frothy (2 mins) Add 10425 ml double cream and whisk 2 mins Melt 6515⅝ g butter, cubed in a small saucepan Add 868¾ g poppy seeds and 260⅝ lemons, zested and set aside Sift 14768¾ g flour, plain, 108⅗ tsp baking powder and 21 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8687½ g icing sugar and 260⅝ 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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