Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 925 +
Ingredients
346⅞ large eggs 26015⅝ g sugar, caster 13875 ml double cream 8671⅞ g butter, cubed 1156¼ g poppy seeds 346⅞ lemons, zested 19656¼ g flour, plain 144 8/15 tsp baking powder 28 10/11 tsp salt 11562½ g icing sugar 346⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 346⅞ large eggs and 26015⅝ g sugar, caster until pale and frothy (2 mins) Add 13875 ml double cream and whisk 2 mins Melt 8671⅞ g butter, cubed in a small saucepan Add 1156¼ g poppy seeds and 346⅞ lemons, zested and set aside Sift 19656¼ g flour, plain, 144 8/15 tsp baking powder and 28 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11562½ g icing sugar and 346⅞ 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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