Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 901 +
Ingredients
337⅞ large eggs 25340⅝ g sugar, caster 13515 ml double cream 8446⅞ g butter, cubed 1126¼ g poppy seeds 337⅞ lemons, zested 19146¼ g flour, plain 140 7/9 tsp baking powder 28 2/13 tsp salt 11262½ g icing sugar 337⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 337⅞ large eggs and 25340⅝ g sugar, caster until pale and frothy (2 mins) Add 13515 ml double cream and whisk 2 mins Melt 8446⅞ g butter, cubed in a small saucepan Add 1126¼ g poppy seeds and 337⅞ lemons, zested and set aside Sift 19146¼ g flour, plain, 140 7/9 tsp baking powder and 28 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11262½ g icing sugar and 337⅞ 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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