Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 853 +
Ingredients
319⅞ large eggs 23990⅝ g sugar, caster 12795 ml double cream 7996⅞ g butter, cubed 1066¼ g poppy seeds 319⅞ lemons, zested 18126¼ g flour, plain 133 2/7 tsp baking powder 26⅔ tsp salt 10662½ g icing sugar 319⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 319⅞ large eggs and 23990⅝ g sugar, caster until pale and frothy (2 mins) Add 12795 ml double cream and whisk 2 mins Melt 7996⅞ g butter, cubed in a small saucepan Add 1066¼ g poppy seeds and 319⅞ lemons, zested and set aside Sift 18126¼ g flour, plain, 133 2/7 tsp baking powder and 26⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10662½ g icing sugar and 319⅞ 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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