Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 805 +
Ingredients
301⅞ large eggs 22640⅝ g sugar, caster 12075 ml double cream 7546⅞ g butter, cubed 1006¼ g poppy seeds 301⅞ lemons, zested 17106¼ g flour, plain 125 7/9 tsp baking powder 25 2/13 tsp salt 10062½ g icing sugar 301⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 301⅞ large eggs and 22640⅝ g sugar, caster until pale and frothy (2 mins) Add 12075 ml double cream and whisk 2 mins Melt 7546⅞ g butter, cubed in a small saucepan Add 1006¼ g poppy seeds and 301⅞ lemons, zested and set aside Sift 17106¼ g flour, plain, 125 7/9 tsp baking powder and 25 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10062½ g icing sugar and 301⅞ 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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