Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 845 +
Ingredients
316⅞ large eggs 23765⅝ g sugar, caster 12675 ml double cream 7921⅞ g butter, cubed 1056¼ g poppy seeds 316⅞ lemons, zested 17956¼ g flour, plain 132 tsp baking powder 26⅖ tsp salt 10562½ g icing sugar 316⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 316⅞ large eggs and 23765⅝ g sugar, caster until pale and frothy (2 mins) Add 12675 ml double cream and whisk 2 mins Melt 7921⅞ g butter, cubed in a small saucepan Add 1056¼ g poppy seeds and 316⅞ lemons, zested and set aside Sift 17956¼ g flour, plain, 132 tsp baking powder and 26⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10562½ g icing sugar and 316⅞ 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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