Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 837 +
Ingredients
313⅞ large eggs 23540⅝ g sugar, caster 12555 ml double cream 7846⅞ g butter, cubed 1046¼ g poppy seeds 313⅞ lemons, zested 17786¼ g flour, plain 130 7/9 tsp baking powder 26 2/13 tsp salt 10462½ g icing sugar 313⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 313⅞ large eggs and 23540⅝ g sugar, caster until pale and frothy (2 mins) Add 12555 ml double cream and whisk 2 mins Melt 7846⅞ g butter, cubed in a small saucepan Add 1046¼ g poppy seeds and 313⅞ lemons, zested and set aside Sift 17786¼ g flour, plain, 130 7/9 tsp baking powder and 26 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10462½ g icing sugar and 313⅞ 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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