Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 759 +
Ingredients
284⅝ large eggs 21346⅞ g sugar, caster 11385 ml double cream 7115⅝ g butter, cubed 948¾ g poppy seeds 284⅝ lemons, zested 16128¾ g flour, plain 118⅗ tsp baking powder 23 5/7 tsp salt 9487½ g icing sugar 284⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 284⅝ large eggs and 21346⅞ g sugar, caster until pale and frothy (2 mins) Add 11385 ml double cream and whisk 2 mins Melt 7115⅝ g butter, cubed in a small saucepan Add 948¾ g poppy seeds and 284⅝ lemons, zested and set aside Sift 16128¾ g flour, plain, 118⅗ tsp baking powder and 23 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9487½ g icing sugar and 284⅝ 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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