Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 903 +
Ingredients
338⅝ large eggs 25396⅞ g sugar, caster 13545 ml double cream 8465⅝ g butter, cubed 1128¾ g poppy seeds 338⅝ lemons, zested 19188¾ g flour, plain 141 1/11 tsp baking powder 28 2/9 tsp salt 11287½ g icing sugar 338⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 338⅝ large eggs and 25396⅞ g sugar, caster until pale and frothy (2 mins) Add 13545 ml double cream and whisk 2 mins Melt 8465⅝ g butter, cubed in a small saucepan Add 1128¾ g poppy seeds and 338⅝ lemons, zested and set aside Sift 19188¾ g flour, plain, 141 1/11 tsp baking powder and 28 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11287½ g icing sugar and 338⅝ 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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