Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 735 +
Ingredients
275⅝ large eggs 20671⅞ g sugar, caster 11025 ml double cream 6890⅝ g butter, cubed 918¾ g poppy seeds 275⅝ lemons, zested 15618¾ g flour, plain 114 11/13 tsp baking powder 23 tsp salt 9187½ g icing sugar 275⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 275⅝ large eggs and 20671⅞ g sugar, caster until pale and frothy (2 mins) Add 11025 ml double cream and whisk 2 mins Melt 6890⅝ g butter, cubed in a small saucepan Add 918¾ g poppy seeds and 275⅝ lemons, zested and set aside Sift 15618¾ g flour, plain, 114 11/13 tsp baking powder and 23 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9187½ g icing sugar and 275⅝ 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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