Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 791 +
Ingredients
296⅝ large eggs 22246⅞ g sugar, caster 11865 ml double cream 7415⅝ g butter, cubed 988¾ g poppy seeds 296⅝ lemons, zested 16808¾ g flour, plain 123⅗ tsp baking powder 24 5/7 tsp salt 9887½ g icing sugar 296⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 296⅝ large eggs and 22246⅞ g sugar, caster until pale and frothy (2 mins) Add 11865 ml double cream and whisk 2 mins Melt 7415⅝ g butter, cubed in a small saucepan Add 988¾ g poppy seeds and 296⅝ lemons, zested and set aside Sift 16808¾ g flour, plain, 123⅗ tsp baking powder and 24 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9887½ g icing sugar and 296⅝ 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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