Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 765 +
Ingredients
286⅞ large eggs 21515⅝ g sugar, caster 11475 ml double cream 7171⅞ g butter, cubed 956¼ g poppy seeds 286⅞ lemons, zested 16256¼ g flour, plain 119 8/15 tsp baking powder 23 10/11 tsp salt 9562½ g icing sugar 286⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 286⅞ large eggs and 21515⅝ g sugar, caster until pale and frothy (2 mins) Add 11475 ml double cream and whisk 2 mins Melt 7171⅞ g butter, cubed in a small saucepan Add 956¼ g poppy seeds and 286⅞ lemons, zested and set aside Sift 16256¼ g flour, plain, 119 8/15 tsp baking powder and 23 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9562½ g icing sugar and 286⅞ 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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