Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 727 +
Ingredients
272⅝ large eggs 20446⅞ g sugar, caster 10905 ml double cream 6815⅝ g butter, cubed 908¾ g poppy seeds 272⅝ lemons, zested 15448¾ g flour, plain 113⅗ tsp baking powder 22 5/7 tsp salt 9087½ g icing sugar 272⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 272⅝ large eggs and 20446⅞ g sugar, caster until pale and frothy (2 mins) Add 10905 ml double cream and whisk 2 mins Melt 6815⅝ g butter, cubed in a small saucepan Add 908¾ g poppy seeds and 272⅝ lemons, zested and set aside Sift 15448¾ g flour, plain, 113⅗ tsp baking powder and 22 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9087½ g icing sugar and 272⅝ 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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