Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 773 +
Ingredients
289⅞ large eggs 21740⅝ g sugar, caster 11595 ml double cream 7246⅞ g butter, cubed 966¼ g poppy seeds 289⅞ lemons, zested 16426¼ g flour, plain 120 7/9 tsp baking powder 24 2/13 tsp salt 9662½ g icing sugar 289⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 289⅞ large eggs and 21740⅝ g sugar, caster until pale and frothy (2 mins) Add 11595 ml double cream and whisk 2 mins Melt 7246⅞ g butter, cubed in a small saucepan Add 966¼ g poppy seeds and 289⅞ lemons, zested and set aside Sift 16426¼ g flour, plain, 120 7/9 tsp baking powder and 24 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9662½ g icing sugar and 289⅞ 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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