Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 829 +
Ingredients
310⅞ large eggs 23315⅝ g sugar, caster 12435 ml double cream 7771⅞ g butter, cubed 1036¼ g poppy seeds 310⅞ lemons, zested 17616¼ g flour, plain 129 8/15 tsp baking powder 25 10/11 tsp salt 10362½ g icing sugar 310⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 310⅞ large eggs and 23315⅝ g sugar, caster until pale and frothy (2 mins) Add 12435 ml double cream and whisk 2 mins Melt 7771⅞ g butter, cubed in a small saucepan Add 1036¼ g poppy seeds and 310⅞ lemons, zested and set aside Sift 17616¼ g flour, plain, 129 8/15 tsp baking powder and 25 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10362½ g icing sugar and 310⅞ 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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