Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 783 +
Ingredients
293⅝ large eggs 22021⅞ g sugar, caster 11745 ml double cream 7340⅝ g butter, cubed 978¾ g poppy seeds 293⅝ lemons, zested 16638¾ g flour, plain 122⅓ tsp baking powder 24 7/15 tsp salt 9787½ g icing sugar 293⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 293⅝ large eggs and 22021⅞ g sugar, caster until pale and frothy (2 mins) Add 11745 ml double cream and whisk 2 mins Melt 7340⅝ g butter, cubed in a small saucepan Add 978¾ g poppy seeds and 293⅝ lemons, zested and set aside Sift 16638¾ g flour, plain, 122⅓ tsp baking powder and 24 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9787½ g icing sugar and 293⅝ 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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