Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 731 +
Ingredients
274⅛ large eggs 20559⅜ g sugar, caster 10965 ml double cream 6853⅛ g butter, cubed 913¾ g poppy seeds 274⅛ lemons, zested 15533¾ g flour, plain 114 2/9 tsp baking powder 22 11/13 tsp salt 9137½ g icing sugar 274⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 274⅛ large eggs and 20559⅜ g sugar, caster until pale and frothy (2 mins) Add 10965 ml double cream and whisk 2 mins Melt 6853⅛ g butter, cubed in a small saucepan Add 913¾ g poppy seeds and 274⅛ lemons, zested and set aside Sift 15533¾ g flour, plain, 114 2/9 tsp baking powder and 22 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9137½ g icing sugar and 274⅛ 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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