Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 775 +
Ingredients
290⅝ large eggs 21796⅞ g sugar, caster 11625 ml double cream 7265⅝ g butter, cubed 968¾ g poppy seeds 290⅝ lemons, zested 16468¾ g flour, plain 121 1/11 tsp baking powder 24 2/9 tsp salt 9687½ g icing sugar 290⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 290⅝ large eggs and 21796⅞ g sugar, caster until pale and frothy (2 mins) Add 11625 ml double cream and whisk 2 mins Melt 7265⅝ g butter, cubed in a small saucepan Add 968¾ g poppy seeds and 290⅝ lemons, zested and set aside Sift 16468¾ g flour, plain, 121 1/11 tsp baking powder and 24 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9687½ g icing sugar and 290⅝ 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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