Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 893 +
Ingredients
334⅞ large eggs 25115⅝ g sugar, caster 13395 ml double cream 8371⅞ g butter, cubed 1116¼ g poppy seeds 334⅞ lemons, zested 18976¼ g flour, plain 139 8/15 tsp baking powder 27 10/11 tsp salt 11162½ g icing sugar 334⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 334⅞ large eggs and 25115⅝ g sugar, caster until pale and frothy (2 mins) Add 13395 ml double cream and whisk 2 mins Melt 8371⅞ g butter, cubed in a small saucepan Add 1116¼ g poppy seeds and 334⅞ lemons, zested and set aside Sift 18976¼ g flour, plain, 139 8/15 tsp baking powder and 27 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11162½ g icing sugar and 334⅞ 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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