Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 763 +
Ingredients
286⅛ large eggs 21459⅜ g sugar, caster 11445 ml double cream 7153⅛ g butter, cubed 953¾ g poppy seeds 286⅛ lemons, zested 16213¾ g flour, plain 119 2/9 tsp baking powder 23 11/13 tsp salt 9537½ g icing sugar 286⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 286⅛ large eggs and 21459⅜ g sugar, caster until pale and frothy (2 mins) Add 11445 ml double cream and whisk 2 mins Melt 7153⅛ g butter, cubed in a small saucepan Add 953¾ g poppy seeds and 286⅛ lemons, zested and set aside Sift 16213¾ g flour, plain, 119 2/9 tsp baking powder and 23 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9537½ g icing sugar and 286⅛ 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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