Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 821 +
Ingredients
307⅞ large eggs 23090⅝ g sugar, caster 12315 ml double cream 7696⅞ g butter, cubed 1026¼ g poppy seeds 307⅞ lemons, zested 17446¼ g flour, plain 128 2/7 tsp baking powder 25⅔ tsp salt 10262½ g icing sugar 307⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 307⅞ large eggs and 23090⅝ g sugar, caster until pale and frothy (2 mins) Add 12315 ml double cream and whisk 2 mins Melt 7696⅞ g butter, cubed in a small saucepan Add 1026¼ g poppy seeds and 307⅞ lemons, zested and set aside Sift 17446¼ g flour, plain, 128 2/7 tsp baking powder and 25⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10262½ g icing sugar and 307⅞ 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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