Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 797 +
Ingredients
298⅞ large eggs 22415⅝ g sugar, caster 11955 ml double cream 7471⅞ g butter, cubed 996¼ g poppy seeds 298⅞ lemons, zested 16936¼ g flour, plain 124 8/15 tsp baking powder 24 10/11 tsp salt 9962½ g icing sugar 298⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 298⅞ large eggs and 22415⅝ g sugar, caster until pale and frothy (2 mins) Add 11955 ml double cream and whisk 2 mins Melt 7471⅞ g butter, cubed in a small saucepan Add 996¼ g poppy seeds and 298⅞ lemons, zested and set aside Sift 16936¼ g flour, plain, 124 8/15 tsp baking powder and 24 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9962½ g icing sugar and 298⅞ 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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