Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 709 +
Ingredients
265⅞ large eggs 19940⅝ g sugar, caster 10635 ml double cream 6646⅞ g butter, cubed 886¼ g poppy seeds 265⅞ lemons, zested 15066¼ g flour, plain 110 7/9 tsp baking powder 22 2/13 tsp salt 8862½ g icing sugar 265⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 265⅞ large eggs and 19940⅝ g sugar, caster until pale and frothy (2 mins) Add 10635 ml double cream and whisk 2 mins Melt 6646⅞ g butter, cubed in a small saucepan Add 886¼ g poppy seeds and 265⅞ lemons, zested and set aside Sift 15066¼ g flour, plain, 110 7/9 tsp baking powder and 22 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8862½ g icing sugar and 265⅞ 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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