Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 701 +
Ingredients
262⅞ large eggs 19715⅝ g sugar, caster 10515 ml double cream 6571⅞ g butter, cubed 876¼ g poppy seeds 262⅞ lemons, zested 14896¼ g flour, plain 109 8/15 tsp baking powder 21 10/11 tsp salt 8762½ g icing sugar 262⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 262⅞ large eggs and 19715⅝ g sugar, caster until pale and frothy (2 mins) Add 10515 ml double cream and whisk 2 mins Melt 6571⅞ g butter, cubed in a small saucepan Add 876¼ g poppy seeds and 262⅞ lemons, zested and set aside Sift 14896¼ g flour, plain, 109 8/15 tsp baking powder and 21 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8762½ g icing sugar and 262⅞ 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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