Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 749 +
Ingredients
280⅞ large eggs 21065⅝ g sugar, caster 11235 ml double cream 7021⅞ g butter, cubed 936¼ g poppy seeds 280⅞ lemons, zested 15916¼ g flour, plain 117 tsp baking powder 23⅖ tsp salt 9362½ g icing sugar 280⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 280⅞ large eggs and 21065⅝ g sugar, caster until pale and frothy (2 mins) Add 11235 ml double cream and whisk 2 mins Melt 7021⅞ g butter, cubed in a small saucepan Add 936¼ g poppy seeds and 280⅞ lemons, zested and set aside Sift 15916¼ g flour, plain, 117 tsp baking powder and 23⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9362½ g icing sugar and 280⅞ 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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