Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 861 +
Ingredients
322⅞ large eggs 24215⅝ g sugar, caster 12915 ml double cream 8071⅞ g butter, cubed 1076¼ g poppy seeds 322⅞ lemons, zested 18296¼ g flour, plain 134 8/15 tsp baking powder 26 10/11 tsp salt 10762½ g icing sugar 322⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 322⅞ large eggs and 24215⅝ g sugar, caster until pale and frothy (2 mins) Add 12915 ml double cream and whisk 2 mins Melt 8071⅞ g butter, cubed in a small saucepan Add 1076¼ g poppy seeds and 322⅞ lemons, zested and set aside Sift 18296¼ g flour, plain, 134 8/15 tsp baking powder and 26 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10762½ g icing sugar and 322⅞ 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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