Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 799 +
Ingredients
299⅝ large eggs 22471⅞ g sugar, caster 11985 ml double cream 7490⅝ g butter, cubed 998¾ g poppy seeds 299⅝ lemons, zested 16978¾ g flour, plain 124 11/13 tsp baking powder 25 tsp salt 9987½ g icing sugar 299⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 299⅝ large eggs and 22471⅞ g sugar, caster until pale and frothy (2 mins) Add 11985 ml double cream and whisk 2 mins Melt 7490⅝ g butter, cubed in a small saucepan Add 998¾ g poppy seeds and 299⅝ lemons, zested and set aside Sift 16978¾ g flour, plain, 124 11/13 tsp baking powder and 25 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9987½ g icing sugar and 299⅝ 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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