Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 781 +
Ingredients
292⅞ large eggs 21965⅝ g sugar, caster 11715 ml double cream 7321⅞ g butter, cubed 976¼ g poppy seeds 292⅞ lemons, zested 16596¼ g flour, plain 122 tsp baking powder 24⅖ tsp salt 9762½ g icing sugar 292⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 292⅞ large eggs and 21965⅝ g sugar, caster until pale and frothy (2 mins) Add 11715 ml double cream and whisk 2 mins Melt 7321⅞ g butter, cubed in a small saucepan Add 976¼ g poppy seeds and 292⅞ lemons, zested and set aside Sift 16596¼ g flour, plain, 122 tsp baking powder and 24⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9762½ g icing sugar and 292⅞ 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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