Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 725 +
Ingredients
271⅞ large eggs 20390⅝ g sugar, caster 10875 ml double cream 6796⅞ g butter, cubed 906¼ g poppy seeds 271⅞ lemons, zested 15406¼ g flour, plain 113 2/7 tsp baking powder 22⅔ tsp salt 9062½ g icing sugar 271⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 271⅞ large eggs and 20390⅝ g sugar, caster until pale and frothy (2 mins) Add 10875 ml double cream and whisk 2 mins Melt 6796⅞ g butter, cubed in a small saucepan Add 906¼ g poppy seeds and 271⅞ lemons, zested and set aside Sift 15406¼ g flour, plain, 113 2/7 tsp baking powder and 22⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9062½ g icing sugar and 271⅞ 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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