Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 795 +
Ingredients
298⅛ large eggs 22359⅜ g sugar, caster 11925 ml double cream 7453⅛ g butter, cubed 993¾ g poppy seeds 298⅛ lemons, zested 16893¾ g flour, plain 124 2/9 tsp baking powder 24 11/13 tsp salt 9937½ g icing sugar 298⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 298⅛ large eggs and 22359⅜ g sugar, caster until pale and frothy (2 mins) Add 11925 ml double cream and whisk 2 mins Melt 7453⅛ g butter, cubed in a small saucepan Add 993¾ g poppy seeds and 298⅛ lemons, zested and set aside Sift 16893¾ g flour, plain, 124 2/9 tsp baking powder and 24 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9937½ g icing sugar and 298⅛ 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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