Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 733 +
Ingredients
274⅞ large eggs 20615⅝ g sugar, caster 10995 ml double cream 6871⅞ g butter, cubed 916¼ g poppy seeds 274⅞ lemons, zested 15576¼ g flour, plain 114 8/15 tsp baking powder 22 10/11 tsp salt 9162½ g icing sugar 274⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 274⅞ large eggs and 20615⅝ g sugar, caster until pale and frothy (2 mins) Add 10995 ml double cream and whisk 2 mins Melt 6871⅞ g butter, cubed in a small saucepan Add 916¼ g poppy seeds and 274⅞ lemons, zested and set aside Sift 15576¼ g flour, plain, 114 8/15 tsp baking powder and 22 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9162½ g icing sugar and 274⅞ 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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