Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 767 +
Ingredients
287⅝ large eggs 21571⅞ g sugar, caster 11505 ml double cream 7190⅝ g butter, cubed 958¾ g poppy seeds 287⅝ lemons, zested 16298¾ g flour, plain 119 11/13 tsp baking powder 24 tsp salt 9587½ g icing sugar 287⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 287⅝ large eggs and 21571⅞ g sugar, caster until pale and frothy (2 mins) Add 11505 ml double cream and whisk 2 mins Melt 7190⅝ g butter, cubed in a small saucepan Add 958¾ g poppy seeds and 287⅝ lemons, zested and set aside Sift 16298¾ g flour, plain, 119 11/13 tsp baking powder and 24 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9587½ g icing sugar and 287⅝ 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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